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Tomato Ricotta Phyllo Tart

  • Author: Girl Versus Dough
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 to 6 servings 1x


  • 1 roll (about 21 sheets) Athens Fillo Dough
  • 1/4 cup olive oil
  • 1 1/4 cups ricotta cheese
  • 1 tablespoon chopped fresh basil, plus more for topping
  • 1 tablespoon chopped fresh chives, plus more for topping
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste
  • 1 1/2 to 2 lbs tomatoes, sliced to 1/4-inch thickness (and/or grape tomatoes, sliced in half)


  1. Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
  5. Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.