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Tomato Ricotta Phyllo Tart

Tomato Ricotta Phyllo Tart: Your Garden's Flavorful Masterpiece

This Tomato Ricotta Phyllo Tart is an irresistible combination of flaky phyllo, creamy ricotta, and fresh heirloom tomatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Appetizers
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 21 sheets Phyllo Dough Use Athens or a similar brand for best results.
  • 1/2 cup Olive Oil Melted butter can be a delicious substitute.
For the Filling
  • 15 oz Ricotta Cheese Feel free to swap with goat cheese or spiced labneh for a unique twist.
  • 1 tbsp Lemon Zest Enhances the fresh flavor of the ricotta mixture.
  • 1/4 cup Fresh Basil Add more to garnish for presentation.
  • 2 tbsp Fresh Chives Increase quantity for a more pronounced flavor.
  • to taste Salt Essential for flavoring the tart.
  • to taste Pepper Essential for flavoring the tart.
For the Topping
  • 3 cups Heirloom Tomatoes Opt for ripe varieties to maximize flavor.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment Paper
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Unroll the phyllo dough and place the first sheet on the lined baking sheet. Brush with olive oil and layer 21 sheets, brushing each with oil.
  3. In a bowl, combine ricotta cheese, basil, chives, lemon zest, salt, and pepper. Stir until smooth.
  4. Spread the ricotta mixture evenly over the phyllo, leaving a 1-inch border.
  5. Arrange sliced heirloom tomatoes over the ricotta layer and sprinkle with salt and pepper.
  6. Bake for about 30 minutes until phyllo is golden brown.
  7. Allow to cool for a few minutes before garnishing with additional fresh herbs.
  8. Slice into wedges and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 300mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Keep refrigerated for up to 2-3 days and store leftovers tightly wrapped in the freezer for up to 2 months. Reheat in the oven for optimal texture.

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