- 2 rolls of puff pastry
- 2 unwaxed organic lemons
- 60 gr sugar
- 200 gr ricotta cheese
- 100 ml double cream (optional)
- fresh rosemary
Wash, dry and thinly slice the lemons. Place the lemon slices on a plate and sprinkle them with rosemary.
Cut the puff pastry into 13cm diameter disks and place them in small pie dishes, making sure the pastry is well distributed and make small holes with a fork. Let it rest in the fridge for a while.
In a bowl, mix the ricotta with 40 gr. of sugar. Place the mix on the pies, and add above each 2/3 lemon slices. Pour a bit of duble cream on top if you wish, and finish with the remaining sugar.
Bake in hot oven at 220°C for 25 mins.