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Easy cheesy tomato tart
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Greek-inspired tart with salty haloumi, fragrant oregano, and juicy tomatoes baked to perfection for a delicious and easy vegetarian meal the whole family will love.
Ingredients:
  • 400g fresh ricotta, crumbled
  • 150g haloumi, coarsely grated
  • 62.50 ml fresh oregano leaves, chopped, plus extra, to sprinkle
  • 1 lemon, rind finely grated
  • 1 egg, lightly whisked
  • 8 sheets filo pastry
  • 10.00 gm almond meal
  • 250g tomato medley mix, halved
  • 1 large truss tomato, thinly sliced
  • 18.20 gm extra virgin olive oil
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper. Combine ricotta, haloumi, oregano, lemon rind, and egg in a large bowl. Season and mix well.
  • Place 1 filo sheet on a prepared tray and generously spray with olive oil. Layer another sheet on top and spray with oil. Repeat this process with the rest of the filo sheets to create a stack. Sprinkle almond meal over the stack. Top with a ricotta mixture, leaving a 4-5cm border, followed by tomatoes and an extra sprinkle of oregano. Fold in the filo border and spray with oil. Drizzle extra virgin olive oil over the tomatoes, season, and bake the tart for 25-30 minutes until golden and crisp. Serve with salad leaves.

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