Spring Tarte

1 baking tray

1 rectangular pre-made puff pastry

150g Ricotta

100g sun-dried tomatoes (cut into small stripes)

50g wild garlic (cut into small stripes)

80g pecorino (finely grated)

1. Preheat the oven to 200°C (convection).
2. Roll the puff pastry a bit thinner and place on a backing try lined with backing-paper.
3. Spread the Ricotta evenly over the puff pastry.
4. Sprinkle the sun-dried tomatoes over the ricotta and add the wild garlic on top. Season with a bit of salt and pepper (freshly cracked pepper is the best!). If you would like it a bit hotter, you can also add a few sprinkles of chili-flakes. Lastly, sprinkle the pecorino over the whole tart.
5. Bake in the preheated over for 20 – 25 minutes until golden brown. Depending on your puff pastry it can be that it takes longer to turn golden brown (read the baking instructions on the package if needed).
6. Serve hot with a cool glas of white wine or sparkling water with a lemon peel and BON APPÉTIT!