tomato ricotta phyllo tart Recipe
This Tomato Ricotta Phyllo Tart combines flaky, crispy phyllo dough with a creamy ricotta and herb filling, topped with fresh heirloom tomatoes. Perfect as a light main dish or an elegant appetizer, it offers a delightful combination of savory, fresh, and tangy flavors with a beautiful presentation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Phyllo Dough Layer
- 1 roll phyllo dough, about 21 sheets
- ¼ cup olive oil
Ricotta Filling
- 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
Topping
- 1 ½ to 2 pounds heirloom tomatoes, sliced to ¼-inch thickness
Instructions
- Preheat and Prepare Pan: Heat your oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Layer the Phyllo: Lay 1 sheet of phyllo dough on the parchment paper, then brush it lightly with olive oil. Repeat this process by layering another sheet of phyllo and brushing it with olive oil until all sheets are stacked, creating a rich, flaky base.
- Make Ricotta Mixture: In a medium bowl, combine the ricotta cheese, chopped basil, chopped chives, lemon zest, salt, and pepper. Mix well until all ingredients are evenly incorporated, creating a creamy, flavorful filling.
- Assemble the Tart: Spread the ricotta mixture evenly over the layered phyllo dough, leaving about a 1-inch border around the edges to allow the dough to crisp up nicely.
- Add Tomato Topping: Arrange the sliced heirloom tomatoes evenly over the ricotta layer. Sprinkle additional salt and pepper on top to enhance the tomatoes’ natural flavors.
- Bake: Place the tart in the preheated oven and bake for 30 minutes or until the phyllo dough is golden brown and flaky, and the tomatoes are slightly roasted.
- Finish and Serve: Remove the tart from the oven and allow it to cool slightly. Garnish with additional chopped basil and chives, and season with extra salt and pepper as desired. Serve warm or at room temperature for the best flavor and texture.
Notes
- Phyllo dough dries out quickly; keep unused sheets covered with a damp towel during preparation.
- Use ripe, juicy heirloom tomatoes for optimal flavor and rich color.
- This tart can be served warm or at room temperature, making it great for entertaining.
- For a gluten-free version, substitute phyllo with gluten-free pastry sheets, though texture will vary.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently to maintain crispiness.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 30 mg
Keywords: tomato tart, ricotta phyllo tart, heirloom tomato recipe, easy vegetarian tart, Mediterranean appetizer
Find it online: https://todayfoodrecipe.com/tomato-ricotta-phyllo-tart-recipe/
