Pesto Flatbread with ricotta and roasted tomato

• 4 small tomatoes, cut into ½ cm thick slices (about 340 grams total)
• 4 teaspoons The Spice Club Italian spice mix
• 1 sheet of puff pastry (about 200 grams)
• 3 tablespoons crème fraîche or sour cream
• ¼ small red onion, very thinly sliced
• Red pepper or chili flakes, for garnish (optional)
• 180 ml fresh ricotta
• Ready-made or homemade pesto, for drizzling over
• Extra virgin olive oil, for drizzling
• Fresh basil leaves, for garnish (optional)
• Salt and black pepper to taste (optional)

Step 1: Preheat the Oven

• Preheat the oven to 200°C.

Step 2: Prepare the Tomatoes

• Place the tomato slices on a baking sheet lined with baking paper. Sprinkle with salt, pepper and The Spice Club Italian herb mix.
• Let the tomatoes rest for 10 minutes so that the moisture can be extracted. Then pat them dry with kitchen paper.

Step 3: Prepare the Puff Pastry

• Roll out the puff pastry on a baking tray lined with baking paper.
• Prick the dough with a fork, leaving a 1cm border around the edges.

Step 4: Add Crème Fraîche and Onions

• Spread the crème fraîche or sour cream evenly over the puff pastry, inside the edge.
• Place the thinly sliced ​​red onions evenly over the crème fraîche.

Step 5: Add the Ricotta and Tomatoes

• Spoon the ricotta into small mounds over the puff pastry and spread evenly.
• Place the tomato slices on top of the ricotta.

Step 6: Bake the Cake

• Bake the pie in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy and the tomatoes are lightly roasted.

Step 7: Garnish and Serve

• Remove the cake from the oven and let it cool slightly.
• Drizzle the pesto and extra virgin olive oil over the cake.
• Garnish with Aleppo pepper, red pepper flakes and fresh basil leaves (if desired).
• Cut the cake into pieces and serve warm or at room temperature.