Christmas is fast approaching; to celebrate we're sharing this summertime recipe created by Australian Eggs that's sure to bring the festive fun to the brunch table this season.
The colourful herbed ricotta pastry wreath with pesto eggs is a fresh and festive way to feed a group of friends or family and is packed full of protein, fibre, antioxidants and vitamins – perfect for breakfast, brunch or lunch.
Serves: 8
Prep: 20 minutes
Cooking: 30 minutes
Ingredients
4 sheets frozen puff pastry, thawed
1 cup (240g) ricotta
1 cup flat-leaf parsley, finely chopped
½ cup basil, finely chopped, plus extra leaves, to serve
1/3 cup (25g) finely grated parmesan
Salt and pepper
200g mixed medley cherry tomatoes, halved
8 thin prosciutto slices
4 medium boiled eggs, peeled
1/3 cup (90g) store-bought basil pesto
1 egg, extra, whisked
Method
Preheat oven to 200°C fan forced. Lay baking paper to form a large square on your benchtop. Then lay out the pastry sheets, overlapping them by 2cm to form a 46cm square. Press the edges of the pastry to join. Using a large upside-down bowl as a guide, cut out a 30cm circle from the pastry. Place pastry circle on a baking tray lined with baking paper.
Score a 13cm circle in the centre of the pastry round, making sure not to cut all the way through the pastry. Starting at the centre of the 13cm circle, using a small knife, cut only the 13cm circle into 8 triangles (these will still be attached to the larger pastry circle).
Mix together the ricotta, parsley, basil, parmesan, salt and pepper. Spread the ricotta mixture on the pastry ring, leaving a 2cm border from the outer edge. Arrange the prosciutto on top of the ricotta. Fold over the 2cm border pressing the pastry into the ricotta mixture.
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