Heirloom Tomato Tart
Crispy pastry, creamy ricotta, juicy tomatoes and fresh basil
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
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