Nothing beats fresh, local tomatoes in the summer time. Especially when you can find beautiful heirloom tomatoes in different vibrant colors. This summer season, try out this tart recipe with green, yellow, red and dark red tomatoes. Feel free to try out different sizes of tomatoes as well, from grape to large beefsteak-style ones.
The lemony ricotta spread provides a bright and vibrant flavor that perfectly accents the tomatoes and light and flaky phyllo dough. You can find phyllo dough in the frozen section of most grocery stores. The layers of phyllo are brushed with a delicious garlic olive oil, however, you can substitute the olive oil for melted butter. Both will be flavorful and scrumptious!
Looking for simple, make-ahead appetizers for your get together? This savory tart can easily be made ahead of time. You can assemble everything, keep it covered in the refrigerator, and top with the tomatoes right before you put it in the oven. It is also wonderful when served at room temperature, so don't worry about trying to get it hot out of the oven to serve. This makes it perfect for summertime parties, when you don't necessarily want hot food in the hot climate.
If you don't have a party on the horizon, but still want to try out this recipe, make a smaller version by cutting this recipe in half.
- 15 sheets of phyllo dough (a little less than a roll)
- 1 clove garlic (finely minced)
- 1/3 cup olive oil
- 1 (15-ounce) container of ricotta cheese (whole milk or part skim)
- 1 lemon (juiced)
- 1 tablespoon parsley (finely chopped)
- 1 tablespoon basil (finely chopped)
- 1 tablespoon chives (finely chopped)
- Salt and pepper (to taste)
- 2 pounds heirloom tomatoes (sliced 1/4-inch thick)
- Garnish: parsley and basil leaves
Thaw the phyllo sheets according to the package directions.
Cover a sheet pan with parchment paper. Preheat the oven to 400 F.
Add the finely minced garlic to the olive oil.
Place one sheet of the phyllo onto the parchment paper. Brush with the garlic olive oil. Lay the next sheet of phyllo over the top and brush with the oil. Repeat with the remaining sheets, alternating back and forth between phyllo and garlic olive oil.
Whisk together the ricotta cheese, lemon juice, chopped parsley, basil, and chives, until completely combined. Season with salt and pepper to taste.
Spread the ricotta mixture over the phyllo dough, leaving a 1/2-inch to a 1-inch border around the edges. Place the sliced tomatoes over the top of the ricotta mixture, overlapping some of them. You can also add a few grape tomato halves if you wish.
Place the tart in the oven and bake for 25 to 30 minutes, or until the edges of the tart are browned and the tomatoes are cooked.
Sprinkle the tart with salt and pepper and serve either warm or at room temperature.