Easy Tomato Ricotta Tart
This easy tomato ricotta tart has a crispy, flaky, buttery phyllo crust topped with creamy lemon-herb ricotta and sliced heirloom tomatoes topped with salt and pepper.
Servings: 6 Slices
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
Calories: 382kcal | Carbohydrates: 40g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 26mg | Sodium: 369mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 899IU | Vitamin C: 11mg | Calcium: 123mg | Iron: 3mg