Steps

• Step 1

  When ready to cook, set grill temperature to 350˚F and preheat, lid closed for 15 minutes.

• Step 2

  Place the puff pastry on a parchment lined sheet tray, and make a cut ¾ of the way through the pastry, ½” from the edge.

  Ingredients

  • 1 Whole sheet puff pastry, chilled

• Step 3

  Slice the tomatoes and season with salt. Place on a sheet tray lined with paper towels.

  Ingredients

  • 2 Pound heirloom tomatoes, various shapes and sizes

  • 1/2 Tablespoon kosher salt

• Step 4

  In a small bowl combine the ricotta, 4 of the eggs, salt, thyme leaves, red pepper flakes and black pepper. Whisk together until combined. Spread the ricotta mixture over the puff pastry, staying within ½” from the edge.

  Ingredients

  • 1/2 Cup ricotta cheese

  • 4 Whole eggs

  • 1 To Taste salt and pepper

  • 1/2 Teaspoon thyme leaves

  • 1/2 Teaspoon red pepper flakes

  • 4 Sprig thyme

  • To Taste salt and pepper

• Step 5

  In a small bowl whisk the last egg. Brush the egg wash onto the exposed edges of the pastry.

  Ingredients

  • 1 Whole eggs

• Step 6

  Place the sheet tray directly on the grill grate and bake for 45 minutes, rotating half-way through.

  00:45

  350 ˚F / 177 ˚C

• Step 7

  When the edges are browned and the moisture from the tomatoes has evaporated, remove from the grill and let cool 5-7 minutes before serving. Enjoy!