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
Scale
- 1-2 tablespoons pine nuts, toasted
- 6 tomato slices (2 large heirloom tomatoes, any color) - see note
- 1/4 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 1/4 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.
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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.