Step 1

Preheat oven to 425 degrees.

Step 2

Unfold puff pastry onto a large piece of parchment paper. Roll the pastry out another 1/2-inch to 1-inch. (Correct to a square as needed).

Step 3

Using a straight edge, score the pastry approximately 1/2-inch to 1-inch from the edge, being careful to not cut all the way through. Brush the crust with the beaten egg.

Step 4

Bake for 18-22 minutes or until golden brown. Let cool.

Step 5

Place cherry tomatoes on a baking sheet. Drizzle with olive oil and salt and black pepper, to taste. Roast for 12-15 minutes or until beginning to soften and burst.

Step 6

Meanwhile, combine ricotta cheese, scallions, parsley, basil and lemon zest. Carefully spread over the baked crust.

Step 7

Top with the cherry tomatoes and sprinkle with the thinly sliced (chiffonade) basil.

Step 8

Drizzle with good quality balsamic vinegar and cut into 4 pieces. Serve immediately.