Method

• Preheat the oven to 180°C
• Place the sheet of puff pastry on the baking paper surrounding the baking tray
• Divide the ricotta over the puff pastry. Leave 2 cm at the edge.
• Season the ricotta with the paprika, ground pepper, coarse salt and, if you like it a bit spicy, a pinch of pink harissa.
• Halve the green cherry tomatoes and form a nice Christmas tree in the middle.
• Cut the yellow tomatoes into elongated pieces to form stars.
• Cut off the tops of the red tomatoes to make Christmas balls and divide the leftovers over the cake.
• Cut the reddish brown Toma’Muse lengthwise for the trunk.
• Divide the coppa ham into small pieces and arrange between and around the tree.
• Fold the edge slightly so that the ricotta does not run off the cake during baking.
• Place the tomato pie in the preheated oven for 17 minutes. Be sure to keep an eye out!
• After baking, sprinkle with some more dried basil.

Recipe made by Maison_Madelise