TOMATO AND RICOTTA PHYLLO TART
PREP TIME: 15 MINS COOK TIME: 30 MINS
SERVES: 4 TO 6 SERVINGS
1 roll (about 21 sheets) Phyllo Dough
¼ cup olive oil
1¼ cups ricotta cheese
1 tablespoon chopped fresh basil, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
½ teaspoon lemon zest
Salt and pepper, to taste
3.4 to 1 kg tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Lay 1 sheet of phyllo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of phyllo dough, leaving a 1-inch border along edges.
Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.