Searching for a super-easy yet impressive dish for your next dinner party? This stunning tomato and ricotta tart is just the ticket! It’s made with just a handful ingredients, requires very little effort by way of cooking, and the result is always a crowd-pleaser. We used a variety of local tomatoes including Windset Farms’ Symphony ensemble, which offers a wonderful colourful variety that looks just beautiful in this application.
Tomato Ricotta Phyllo Tart
Serves: 12
Ingredients:
|
1 package phyllo pastry 1/8 cup extra virgin olive oil 30 oz. ricotta cheese zest of a lemon |
1 teaspoon sea salt (plus more for serving) 3 cups sliced tomatoes, sliced (varying size and colour) few sprigs of thyme |
Method:
Thaw the phyllo pastry in the refrigerator for at least one hour. On a clean and dry surface with room to work, begin to lay out one piece of phyllo at a time, brushing each sheet with olive oil before laying another on top. Don’t worry too much if you can’t get every piece to seperate, or if some tear — the end result is very forgiving. Lay the oiled phyllo stack on a cookie sheet and set aside.
In a bowl, combine ricotta cheese, lemon zest and salt. Spoon mixture on to the phyllo, spreading it around evenly from corner to corner. Lay out tomato slices, then sprinkle with thyme.
Heat oven to 375, and bake uncovered for 20-25 minutes, or until the edges are golden brown and crisped. Slice with a sharp knife and serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
share:
Be the first to comment