Description
A delightful tart featuring crispy phyllo pastry, creamy ricotta cheese, and sun-kissed heirloom tomatoes, perfect for any occasion.
Ingredients
Scale
- 1 roll phyllo dough (about 21 sheets)
- ¼ cup olive oil
- 1 ¼ cups ricotta cheese
- 1 tablespoon fresh basil (chopped, plus more for topping)
- 1 tablespoon fresh chives (chopped, plus more for topping)
- ½ teaspoon lemon zest
- Salt and pepper (to taste)
- 1 ½ to 2 pounds heirloom tomatoes (sliced to 1/4-inch thickness)
Instructions
- Preheat your oven to 400°F (200°C). Take out phyllo dough and unroll it while keeping it covered with a damp towel.
- Lay down your first sheet of phyllo on a baking sheet lined with parchment paper and brush lightly with olive oil. Repeat layering 5 to 8 sheets, brushing each with oil.
- Combine ricotta cheese, chopped basil, chives, lemon zest, and a pinch of salt and pepper in a bowl. Mix until well combined.
- Spread the ricotta mixture evenly over the phyllo layers, leaving about an inch around the edges.
- Arrange heirloom tomato slices on top of the ricotta mixture in a neat, overlapping pattern.
- Drizzle more olive oil over the tomatoes and sprinkle with salt and pepper. Bake for about 25-30 minutes, until the phyllo is golden brown and crispy.
- Remove the tart from the oven and let it sit for a few minutes. Garnish with fresh basil and chives before serving.
Notes
This tart can be served warm, at room temperature, or as part of a meal with salad or wine. It can also be prepared ahead of time and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 225
- Sugar: 4g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 20mg
Keywords: tomato tart, ricotta tart, vegetable tart, summer recipe, easy appetizer