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Tomato Ricotta Tart
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious Tomato Ricotta Tart - a crispy phyllo base topped with seasonal, fresh tomatoes. Perfect for dinner or appetizers!
Ingredients:
  • For the cheese layer:
  • 2 cups ricotta cheese
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cloves garlic, grated on a microplane or finely minced
  • 1 egg yolk
  • For the phyllo-parmesan crust:
  • 12 sheets phyllo dough, thawed according to package directions
  • 6 tablespoons unsalted butter, melted
  • 5 tablespoons finely grated Parmesan cheese, divided
  • To assemble:
  • 2 pounds ripe tomatoes, cut into 1/3-inch thick slices
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
Instructions:
  • Prepare the cheesy goodness: Combine ricotta, grated Parmesan, fresh thyme, kosher salt, red pepper flakes, garlic, and egg yolk in a bowl. Keep aside.
  • Preheat the oven to 400°F. Gently unroll the thawed phyllo dough and keep it covered with a damp cloth to prevent it from drying out as you build the tart crust.
  • Prepare the crust: Start by brushing the bottom of a 13-by-18-inch rimmed baking sheet with melted butter. Layer the phyllo dough by placing one sheet on top and brushing it with butter. Add another sheet on top, brush with butter, and sprinkle 1 tablespoon of Parmesan cheese. Repeat with the remaining phyllo dough and butter, sprinkling 1 tablespoon of Parmesan cheese on every other sheet. Avoid brushing the top of the last sheet with butter.
  • Layer the creamy cheese mixture over the crispy phyllo crust, top it with vibrant tomato slices, and then sprinkle fragrant thyme leaves and a pinch of salt over the top.
  • Bake the tart in the oven for approximately 30 minutes, or until the phyllo is crisp. Allow it to cool for about 5 minutes, then cut it into squares. It is best enjoyed fresh or at room temperature. Refrigerating leftovers may affect the crispness of the phyllo crust.

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