tomato ricotta phyllo tart Recipe

If you’re looking for a dish that perfectly blends flaky, crispy layers with creamy and fresh flavors, this tomato ricotta phyllo tart is an absolute must-try. Imagine golden phyllo dough stacked and brushed with olive oil, topped with a luscious ricotta mixture brightened with basil, chives, and lemon zest, all crowned by juicy heirloom tomato slices. Every bite bursts with freshness and richness, making this tart a standout for casual lunches, elegant brunches, or even a light dinner that will leave everyone asking for seconds.

Ingredients You’ll Need

The beauty of this tomato ricotta phyllo tart lies in its simplicity – just a handful of fresh, quality ingredients that come together to create something truly special. Each ingredient plays a vital role, from the crisp and flaky phyllo layers that provide texture, to the creamy ricotta filling that adds tanginess and depth, and the vibrant heirloom tomatoes that offer color and juiciness.

• Phyllo dough: About 21 sheets, this ultra-thin dough crisps up beautifully and delivers delicate flakiness.
• Olive oil: Used for brushing the phyllo layers to achieve a golden, flavorful crust.
• Ricotta cheese: The creamy base of the tart that balances the tartness of the tomatoes perfectly.
• Fresh basil: Adds a sweet herbal note and freshness, both in the filling and as a garnish.
• Fresh chives: Introduces mild onion-like flavor and color contrast.
• Lemon zest: Brings a bright, citrusy lift that elevates the ricotta mixture.
• Salt and pepper: Essential for seasoning each component to bring out their natural flavors.
• Heirloom tomatoes: Sliced to ¼-inch thickness, these add vibrant color and juicy sweetness to the tart.

How to Make tomato ricotta phyllo tart

Step 1: Prepare the phyllo base

Start by preheating your oven to 400 degrees Fahrenheit and lining a rimmed baking sheet with parchment paper. Lay one sheet of phyllo dough flat on the parchment and brush lightly with olive oil; this is the secret to that irresistible golden crispiness. Repeat by layering and brushing each sheet until all are stacked—this creates the flaky crust that is the foundation of your tomato ricotta phyllo tart.

Step 2: Mix the ricotta filling

In a medium bowl, combine ricotta cheese with freshly chopped basil, chives, lemon zest, and season generously with salt and pepper. Stir it all together until smooth and aromatic. This mixture will spread evenly over the phyllo layers to provide a creamy, flavorful contrast to the crisp dough and juicy tomatoes.

Step 3: Assemble the tart

Spread the ricotta filling evenly on top of the phyllo stack, making sure to leave about a 1-inch border around the edges so the dough can crisp up nicely without spilling over. Then arrange your heirloom tomato slices over the cheese in a single layer. Don’t be shy with seasoning here—a sprinkle of salt and pepper over the tomatoes will intensify their natural sweetness.

Step 4: Bake until golden

Pop your tart into the preheated oven and bake for about 30 minutes. Keep an eye on it as the phyllo turns a stunning golden brown and becomes perfectly flaky. The tomatoes will soften but still hold their shape, melding beautifully with the subtly herbed ricotta beneath.

Step 5: Finish and cool

Once baked, allow the tart to cool slightly so the filling firms up just a bit. Then sprinkle with extra chopped basil and chives for that fresh herbal pop and season with a little more salt and pepper if you like. Now your tomato ricotta phyllo tart is ready to impress!

How to Serve tomato ricotta phyllo tart

Garnishes

The fresh herbs sprinkled on top of this tomato ricotta phyllo tart are not just for looks—they add a fragrant, garden-fresh aroma that enhances every bite. Consider adding a drizzle of high-quality extra virgin olive oil or a few torn basil leaves for an elegant touch. A light dusting of flaky sea salt right before serving can also elevate the dish’s flavors beautifully.

Side Dishes

This tart pairs wonderfully with fresh, crisp salads like arugula with lemon vinaigrette, or a simple cucumber salad with dill to keep the meal light and refreshing. Roasted vegetables or a chilled white bean dip can add heartier accompaniment while still maintaining the tart’s bright and delicate balance.

Creative Ways to Present

For a party or brunch, cut the tomato ricotta phyllo tart into small squares or strips to serve as elegant finger food. Layering different colored heirloom tomatoes on top can make this dish visually stunning—each slice a miniature work of art. You can also experiment by adding a sprinkle of toasted pine nuts for added crunch or a swirl of balsamic reduction for a sweet tangy finish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover tomato ricotta phyllo tart, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to two days, though it’s best enjoyed fresh to maintain that gorgeous flakiness of the phyllo.

Freezing

Freezing is possible but not ideal for maintaining phyllo’s crisp texture. If you do freeze the tart, wrap it thoroughly in plastic wrap and foil and place it in the freezer for up to one month. Thaw overnight in the fridge before reheating.

Reheating

To bring back the tart’s crispiness, reheat leftovers in a preheated oven at 350 degrees Fahrenheit for about 10 minutes or until heated through. Avoid microwaving as it makes the phyllo soggy, which dampens the overall charm of your tomato ricotta phyllo tart.

FAQs

Can I use frozen phyllo dough for this tart?

Yes, frozen phyllo dough works perfectly; just thaw it according to package instructions before layering and brushing with olive oil. Handle the sheets carefully as they can be fragile.

What kind of tomatoes are best for this tart?

Heirloom tomatoes are highly recommended for their beautiful colors and rich flavor, but any ripe, juicy tomato will work. Just be sure to slice them evenly for the best texture.

Can I substitute the ricotta cheese?

While ricotta provides a creamy mild base, you could substitute with fresh goat cheese or mascarpone for a richer, tangier flavor. Just keep the texture creamy enough to spread easily.

Is this tart served hot or cold?

This tomato ricotta phyllo tart is delicious served warm or at room temperature, allowing the flavors to meld and the phyllo to remain crisp. It’s versatile depending on your preference.

How do I prevent the phyllo from drying out while assembling?

Keep unused phyllo sheets covered with a slightly damp kitchen towel to prevent them from drying out and becoming brittle during assembly. Work quickly but gently for best results.

Final Thoughts

This tomato ricotta phyllo tart is one of those dishes that feels both fancy and effortlessly simple, and every time I make it, it brings so much joy to the table. Its layers of crisp phyllo, creamy filling, and fresh tomatoes create a beautiful balance you’ll want to recreate again and again. I can’t wait for you to try this recipe and share the love with your friends and family!

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