The lightness of ricotta, the soft texture and gentle flavour, sets it apart from other cheeses. Introduce a beaten egg, pepper and a little grated parmesan and you have a filling for rolled pancakes, a light cheese custard for pastry tarts or a delicate pudding. Serves 6 puff pastry 325g ricotta 400g garlic 1 large clove parmesan 50g basil leaves 50g parsley leaves 20g eggs 2, lightly beaten cream 150ml plain flour 2 heaped tbsp cherry tomatoes 400g You will also need a rectangular baking tin (a swiss roll tin) measuring 20cm x 30cm. Set the oven at 200C/gas mark 6 and place a baking sheet in the oven. This will help the pastry to bake crisply. Roll out the puff pastry on a lightly floured board and line the base and sides of a shallow, rectangular baking sheet, 20cm by 30cm. Put the ricotta in a bowl, season with freshly ground black pepper. Peel the garlic, then add a large pinch of salt and pound to a paste using a pestle and mortar, then add to the ricotta