Spring Ricotta & Parmesan Puff Pastry

Instructions

1. Step
   Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent sticking.
2. Step
   Prepare the Puff Pastry:
3. Step
   Unroll the puff pastry onto the prepared baking sheet.
4. Step
   Using a sharp knife, score a 3/4-inch (2 cm) border around the edge of the pastry. Be careful not to cut all the way through.
5. Step
   Prick the interior of the pastry all over with a fork to prevent it from puffing up too much during baking.
6. Step
   In a medium bowl, whisk together the Ontario ricotta, grated Ontario Parmesan and dried parsley. Season with salt and pepper to taste.
7. Step
   Spread the ricotta mixture evenly over the center of the puff pastry, inside the scored border.
8. Step
   Start by placing the sliced red and yellow bell peppers, red onion, and halved cherry tomatoes on top of the ricotta mixture. Arrange the vegetables to create a colorful "garden" pattern.
9. Step
   Brush the exposed puff pastry border with the beaten egg to give it a golden finish while baking.
10. Step
    Bake in the preheated oven for 20 to 25 minutes, or until the pastry is golden brown and fully puffed.
11. Step
    Remove from the oven and allow to cool for a few minutes before slicing. Season with freshly ground black pepper and sea salt to taste.