A Quick Look At The Recipe
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Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
6 Slices
Difficulty
Easy
Calories *
382 kcal per serving
Technique
Layer phyllo sheets, spread with ricotta, top with sliced tomatoes, and bake!
Flavor Profile
Crispy, buttery phyllo topped with lemon-herb ricotta and tomatoes.
* Based on nutrition panel
These turnovers were simple to put together and came out perfectly puffed and golden. The filling was sweet but not too sweet, and I loved that I didn’t have to fuss with complicated steps! ⭐⭐⭐⭐⭐
Lauren
I don’t have a garden; I can barely keep a basil plant alive. But my parents have had one and my grandmother has one and many of our neighbors and friends have ones that we gratefully reap the bounty of now and then. We also have farmers markets, and I am thankful to each one of those vendors for not only growing their edible wares so well, but selling them to us black thumbs, too.
This post is a celebration of all the freshness and flavor of the garden in a phyllo tart form. In other words: a crispy, flaky, buttery crust topped with creamy lemon-herb ricotta and sliced heirloom tomatoes topped with salt and pepper. My only regret is that I didn’t make this recipe sooner.
(I suppose I regret that poor basil plant, too.)
I figured there was no better way to celebrate the garden’s bounty than with Athens Fillo Dough. There’s no better way to celebrate anything, really — may I remind you of those crispy, flaky, buttery layers? They’re my favorite. But that basil and chive ricotta, though. Oh, and those salted and peppered tomatoes.
OK so it’s ALL my favorite. One bite of this tart and you’ll likely agree.
A few notes: I brushed each layer of phyllo dough with olive oil, but melted butter works just as well and renders an equally pleasant flavor and flaky crust. The lemon zest and herbs mixed into the ricotta give it the perfect brightness to balance out the richness of the dough. I topped my tomato tart recipe with a variety of sweet heirloom tomatoes and grape tomatoes, but feel free to use whatever you have in your garden — or, if you share in my black thumb-ness, whatever catches your eye at the farmers market or the grocery store. And don’t forget to add a few generous sprinkles of salt and pepper. Don’t overdo it, but sprinkle it on with a liberal hand to get the most flavor out of those tomatoes.
A few more bits of chopped fresh herbs on top, and the tart is complete. All that’s left to do is eat it — which is something I am actually pretty good at doing.
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Easy Tomato Ricotta Tart
Ingredients
- 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 ¼-inch thickness
Instructions
- Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are stacked.
- In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
- Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
- Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Athens Foods for recipe development purposes. All opinions are my own.
Lovely, light and tasty. Easy to make. Pity it’s easy to eat as welk… gone in a minute ??
I grow an assortment of heirloom tomatoes and herbs, so am always looking for yummy ways to showcase them-I’ve made phyllo tarts before but never with a ricotta spread-this is genius! Having family over today for Labor Day and I know this won’t last 5 minutes!
I made this recipe and it was delicious.
Could you please tell me what size rimmed pan did you use?
Thanks
Susan, I used a large half-sheet pan (13×18). I hope that helps!
The taste is lovely. But the prep time being only 15 minutes is a farce – it took me about 20 minutes alone just to oil each layer of phyllo dough and lay it on top of each other. Then there’s the chopping of the herbs and tomatoes: I’m not a professional nor seasoned cook with badass cutting skills, it took about 45 minutes of prep with 2 people helping.
Is there a way to incorporate balsamic into this(I am obsessed)? I don’t have a black thumb and can grow the tomatoes (heirloom and amazing cherry and grape) and the herbs used in this recipe. Yes I am bragging a little.
Jerolyn, You can certainly add a balsamic drizzle to the end once this tart is baked and ready to eat! It would be AMAZING with your homegrown tomatoes and herbs. 🙂
I drizzled Some balsamic reduction over it when it was slightly cooled, another layer of flavor!
La voy a probar, me parece deliciosa y muy fresca!! muchas gracias.
I love this recipe so much.
What do you pair with it??
This goes great with a salad or a meat dish of some sort. It makes a great appetizer for a dinner party, too! But honestly, I eat it on its own whenever I make it. 🙂