I’m in Massachusetts and the best local tomatoes of the year are descending upon us right now. August and September produce the most delicious tomatoes. And they’re everywhere - especially heirlooms. So it's time to get to your local farm stand so you can make this awesome heirloom tomato ricotta phyllo tart.
What are heirloom tomatoes?
Heirloom tomatoes are an open-pollinated tomato variety whose seeds are typically passed down from generation to generation - and usually for at least 50 years.
Open-pollinated means that two plants have off-spring naturally through pollination via the wind, insects or self-pollination. Heirloom seeds produce a "true" tomato - they are not crossed with other seeds to produce a hybrid variety.
Heirloom tomatoes are known for their unique shapes, colors and sizes, and of course, what some consider to be superior taste. I love a ripe heirloom, especially in the summer. To me they have the most true tomato flavor than any other tomatoes.
How to select a great tomato
This might sound a little simplistic. For me, it’s all about how the tomato feels. I mean, yes, you want the tomato to look fresh (no blemishes, cuts, rotten spots), but as we know – it’s what’s inside that counts the most. 🙂 I go mostly by color of the tomato and feel of the tomato.
- You don’t want a tomato that’s too firm, unless you don’t mind waiting a few days to eat it so it can ripen more.
- Coloring is important too – I love the dark, orangey-red ones. The deeper the color the better. The orange and yellow are also absolutely delicious too.
- Obviously, a mushy-feeling tomato is not going to work too well and when you bite into them it can be mealy.
- I gently squeeze the tomato and when it’s not too firm and not too soft – it goes into my bag.
- In the summer, I try to only buy my tomatoes from a local farm. It usually takes me even longer to select my tomatoes because they ALL look amazing. 🙂
Full instructional video here:
Here’s What You Need to Make this Recipe:
To make this incredible heirloom tomato ricotta phyllo tart you don't really need too much and the prep is minimal.
- Local heirloom tomatoes (or regular slicer tomatoes). Please try to go local and support farmers in your community. It really makes a difference.
- Good quality, whole milk ricotta cheese. I splurged and bought a pricey ricotta from whole foods called Calabro. It was the best ricotta I've had in my life - very smooth.
- Garlic
- Pine nuts
- Feta cheese
- Fresh oregano
- Phyllo dough - store bought
- Butter
- Olive oil
heirloom tomato Tart: simple dinner, big flavor
What I love about this recipe is that simple ingredients make big flavors. There's not too much prep here: sliver some garlic, slice a couple of tomatoes, chop oregano, and toast some pine nuts in a pan.
The garlic cooks into the ricotta, and the feta gives a little salty tang while the oregano provides a fresh pop of flavor. And the tomatoes!!?? The heirloom tomatoes are the delightful star of this dish. I love the crunch from the phyllo dough and the toasty flavor of the pine nuts.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
The assembly is very straightforward. If you haven't worked with phyllo dough before, maybe plan that you might need to be a little more thoughtful as you assemble the layers.
The full video (in recipe card below) shows all the steps very well and I highly recommend you take a look at that if you're never worked with phyllo. Don't let phyllo dough be an intimidating thing. It's delicate, yes, but it's also very forgiving when it comes to rips and tears.
easy steps for making heirloom tomato ricotta phyllo tart
Make the choice to cook from home, go local if you can
I know I keep saying this a lot, but I believe in it. Eating out at restaurants is becoming a luxury that many people cannot afford. We have to look within. Our lives are busy - filled with work and responsibilities. It's much easier to throw on a pot of water and boil spaghetti when you get home from work, than follow a new recipe.
But if you think of your week as needing a few key meals for dinner, with leftovers for lunch, you have the opportunity to keep your budget in check. Cooking with leftovers in mind is a great way to prevent yourself from spending $15 on lunch every day. In the summer, take advantage of local farm stands to support community agriculture. The veggies might cost a little more, but not as much as buying lunch every day! 🙂
Make a food plan, shop the sales, try new recipes. If you're new to the kitchen and cooking, check out my healthy to indulgent offerings. I have step-by-step instructional cooking videos to assist on your culinary journey. I'm here for you. 🙂
are you totally into tomatoes? Me too!
- How to Roast Tomatoes
- The Best Salsa You'll Ever Make
- Grilled Chicken Caprese w/Roasted Tomatoes
- How to Make Fantastic Tomato Bruschetta
- Grilled Chicken w/Marinated Tomatoes
- Big Batch Spaghetti Sauce (no meat)
- Roasted Tomato & Whipped Feta Phyllo Tart
- Stuffed Chicken Breast w/Roasted Tomatoes, Leeks & Goat Cheese
Heirloom Tomato Ricotta Phyllo Tart
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 6 pieces 1x
Description
Time to get to your local farm stand so you can make this awesome, savory heirloom tomato ricotta phyllo tart. Crunchy and delicious!
Ingredients
- 1-2 tablespoons pine nuts, toasted
- 6 tomato slices (2 large heirloom tomatoes, any color) - see note
- ¼ cup fresh oregano, rough chopped
- 1 large clove of garlic, cut in slivers
- 9-10 sheets of phyllo dough (store-bought)
- 6 tablespoons melted butter, plus 2 tablespoons olive oil (mix together)
- 1 ¼ cups good whole milk ricotta cheese (I used Calabro brand)
- 1 cup feta cheese
- Olive oil for drizzling
NOTE: You’ll need a 15”x10” sheet pan and a pastry brush for this recipe.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also be the first to hear about new recipes in my weekly-ish newsletter! 🙂
Instructions
- Toast pine nuts in a small sauté pan for a few minutes until golden brown. Shake the pan to turn them. They need to be completely cooled before adding as a topping to the tart. They can burn quickly so watch them.
- Slice six tomato rounds using two large heirloom tomatoes. Rounds should be about ¼” in thickness. You’ll have more tomato than you need. Use extra for salads or double this recipe and make two tarts!
- Cut one large clove of garlic into slivers (see video). I usually slice the garlic into thin rounds first, then (keeping them “stacked”) cut into thin slivers.
- Pull fresh oregano from stems, then give it a rough chop.
- Melt butter in microwave, then add olive oil and mix with a spoon. You can use all butter for this if you’d like. Start with the suggested amount. If you need a little extra, melt it later.
- Phyllo dough is sold frozen. Make sure you’re phyllo dough was in the refrigerator overnight to defrost before using. Lay out the phyllo dough on your cutting board with a sheet pan next to it.
- You’ll need 9-10 sheets total. Phyllo is delicate so handle with care. Assemble as follows: lay out two sheets of phyllo dough (on the sheet pan) on top of each other and make sure there is a little hanging over the side of the sheet pan. Using a pastry brush, cover the dough with the butter/olive oil combo. I usually dab the butter across the dough, then carefully brush across the bottom – butter the sides too. Use one hand to hold the sheet pan steady and one to brush the butter. Add two more sheets and butter those too. (my video shows this well). Repeat until you’ve use 9-10 sheets. Make sure the last piece you put on top gets buttered.
- Dollop the ricotta across the bottom of the phyllo dough – about 6-8 dollops spread out. Dip small spatula in water so it’s easier to spread. Make sure to spread gently and cover the bottom in the ricotta. Again, use one hand to hold the sheet pan in place and one to spread the ricotta.
- Add the garlic slivers across the top of the ricotta layer.
- Sprinkle the feta cheese evenly on top of the ricotta/garlic layer.
- Next, add about half of the fresh oregano evenly across the tart. Once it’s out of the oven and cooled – add a bit more to top. Serve any extra on the side.
- Place the sliced tomatoes on top. If you’re using two colors you can arrange the way I show in the video.
- Drizzle olive oil over the top. Rub the oil over tops of tomatoes too.
- Bake in a preheated over at 375 degrees for 25-30 minutes or until the phyllo dough is golden brown.
- Let it cool a few minutes and serve. Put out any extra pine nuts and oregano if people want extra.
Notes
- Try to buy large tomatoes (see pic above). Using a 15”x10” sheet pan means six large slices of tomato will fit. If you’re using a smaller or larger sheet pan you may need more or less tomato slices.
- You can butter every layer or every other layer – either way it will be delicious. If you want to do all butter (and no olive oil that is fine too). I tend to lay out two sheets, butter the bottom (and sides!!), then two more sheets of phyllo – butter again. Then I’ll butter two in a row if I feel like it. It’s up to you. The top piece should be buttered.
Leave a Comment