Name: Heirloom Tomato Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 5 sheets phyllo pastry (covered with a damp tea towel); 50 g butter (melted); 60 ml za’atar; 350 g ricotta; 75 ml basil pesto; 6 – 8 medium sized heirloom tomatoes (thinly sliced and placed on kitchen towel for 10 minutes); 10 small heirloom tomatoes (halved); Baleia Extra Virgin Olive Oil to drizzle; sea salt to season; fresh basil leaves

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There has been a summer bounty of beautiful and delicious heirloom tomatoes at the Oranjezicht City Farm Market and while we’ve been eating them like sweets, this Heirloom Tomato Tart was a great way to use them.

The idea of the tart comes from my favourite Apple Phyllo Tart and it was super simple to turn into a sweet version.

For this savoury version, I sprinkled the buttered layers of phyllo with za’atar that I got as a gift from the delightful Aliya Ferguson. On top of the pastry, a thick spread of ricotta and pesto and slices of tomatoes of various colours. Then a good sprinkle of sea salt and drizzle of extra virgin olive oil before it goes in the oven for about 30 minutes.

I wanted to add more texture and colour (and some freshness) so topped the tart with fresh tomatoes after it baked, another drizzle of extra virgin olive oil and a few fresh basil leaves.

Za’atar and pesto is not a combination you really see but I think it worked here as both are herb based flavours. I feel that the pastry layers need some extra flavour in between each layer otherwise it’s a bit bland. The ricotta adds some creamy richness but you can cut it out and double the quantity of pesto. All in all, I think this Heirloom Tomato Tart delivers on flavour, texture and colour with not much effort.

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Heirloom Tomato Tart

Crispy pastry, creamy ricotta, juicy tomatoes and fresh basil

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Prep Time 30

Cook Time 30

Total Time 1

Course Appetizer, Baking

Cuisine Italian, Vegetarian

Servings 4

Calories 250 kcal

Ingredients

5 sheets phyllo pastry covered with a damp tea towel
50 g butter melted
60 ml za’atar
350 g ricotta
75 ml basil pesto
6 – 8 medium sized heirloom tomatoes thinly sliced and placed on kitchen towel for 10 minutes
10 small heirloom tomatoes halved
Baleia Extra Virgin Olive Oil to drizzle
sea salt to season
fresh basil leaves

Instructions

Preheat oven to 200 degrees C
Line a baking sheet slightly smaller than the phyllo with baking paper and place 1 phyllo sheet on top
Brush the pastry with butter and sprinkle a quarter of the za’atar on top
Place a sheet of pastry on top, brush with butter and top with another quarter of the za’atar mixture.
Repeat twice more
Top with remaining phyllo sheet and brush with butter
Spoon the ricotta top of the pastry and spread evenly
Spread the pesto on top of ricotta
Arrange the tomato slices on top, drizzle with olive oil and season with salt
Bake for about 30 minutes until the phyllo is golden brown
Let the tart cool slightly and scatter the fresh tomato halves over
Drizzle with more olive oil and garnish with some basil leaves