Method

• Preheat the oven to 200°C. Place pastry dough on a lightly floured surface and roll out to a circle about 35cm in diameter and 3mm thick. Place the dough on a lightly floured baking tray.
• Place ricotta, eggs, cream, Parmesan, salt and pepper in a bowl and mix well. Add rocket and stir to combine. Place this ricotta mixture in the centre of the dough, and spread the filling over the dough, leaving a 5cm border around the outside. Using your hand, lift and push the border onto the filling. Arrange the tomato slices over the top of the filling. Brush pastry with egg yolks and bake in the oven for 35-40 minutes or until golden. Serve sprinkled with chopped parsley and freshly ground black pepper. Serves 8.

Rough Puff Pastry

• Place flour and salt in a bowl, add butter and rub through with fingertips until the mixture resembles large breadcrumbs. Add enough cold water, cutting in with a knife, to form a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Roll out dough into a 30 x 15 cm rectangle. Fold in the two short ends to meet in the centre, then fold in again. Roll the pastry into a 30 x 15 cm rectangle again, and repeat folding process. Refrigerate as a small rectangle for a further 30 minutes before using.