EASY HEIRLOOM TOMATO AND RICOTTA FILO TART
Steps:
- Take the thawed package of filo out of the refrigerator. Let it sit, still in the package, while you are prepping the filling.
- Wash, dry and half the tomatoes if they are small, or, slice them if they are bigger. Season them well with some salt and pepper and place them on two layers of paper towels. Do not skip this step, as it will ensure that the moisture is drawn out of the tomatoes and will intensify their flavor when roasted. Place a second layer of paper towels on the tomatoes and gently press. Replace the paper towels a couple of times while you are working on the next steps.
- In a small bowl mix together the Ricotta, Parmesan, half & half, lemon zest and juice, grated garlic, and the salt and pepper. Set them aside, while you work with the filo.
- Preheat the oven to 375F.
- Uncover the filo package and take out eight sheets of filo. With a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12" square. Reserve the rest for another use.
- Place the first sheet of filo on a clean surface and brush it with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one. Brush some olive oil on the bottom and sides of an 8" baking dish. Lift the oiled filo sheets and place them on the center of dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
- Using an offset spatula spread the cheese mixture evenly over the bottom of the filo shell, reserving two tablespoons to use for garnishing.
- Arrange the tomatoes on top of the cheese base. Drizzle with some olive oil and put in the oven. Bake for 30-35 minutes or until the filo is golden brown.
- Remove the tart from the oven and let it cool for a few minutes. When cool, sprinkle some fresh herbs on top as a garnish and add a couple of dollops of the reserved Ricotta mixture. Drizzle a little olive oil and cut into wedges. Serve warm or at room temperature.
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Faizullah Mohmand
[email protected]I was disappointed with this tart. The filo pastry was too thick and the ricotta was bland.
CJ Smith
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion.
Gabriel Olorza
[email protected]I added some fresh basil to the ricotta mixture, and it really brightened up the flavor of the tart.
Mia Jaramillo
[email protected]I substituted goat cheese for the ricotta, and it was still delicious. I think this tart is versatile and can be made with a variety of different cheeses.
Chantel Green
[email protected]This tart is a great way to use up leftover tomatoes. I always have a few extra tomatoes lying around, and this is a great way to put them to good use.
Jubair Chowdhury
[email protected]I'm not a vegetarian, but I really enjoyed this meatless tart. It's a great option for a light and healthy meal.
Ronald Vanosdol
[email protected]I made this tart for a picnic, and it was the perfect portable dish. It was easy to eat and didn't get soggy.
Elrico Mathese
[email protected]This tart is so easy to make, and it's always a hit with my guests.
AMAR MIF
[email protected]I love the combination of tomatoes and ricotta. This tart is a great way to showcase these classic ingredients.
Tuhumwire Enid
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dish that was perfect for a special occasion.
Suhana Shrestha
[email protected]I'm not usually a fan of filo pastry, but this tart changed my mind. The pastry was so light and crispy, and it paired perfectly with the creamy ricotta and juicy tomatoes.
Ren Lee
[email protected]This heirloom tomato and ricotta filo tart was a delightful burst of flavors. The tomatoes were sweet and juicy, the ricotta was creamy and tangy, and the filo pastry was flaky and crispy. It was a perfect combination of textures and flavors.