Tomato Ricotta Phyllo Tart

• Vegetarian

• Produce

  • 1 tbsp Basil, fresh
  • 1 tbsp Chives, Fresh
  • 1/2 tsp Lemon, zest
  • 1 1/2 lbs Tomatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Bread & Baked Goods

  • 1 Roll

• Dairy

  • 1 1/4 cups Ricotta cheese

Found on girlversusdough.com

Ingredients

• 1 roll (about 21 sheets) Athens Fillo 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
• 1½ to 2 lbs tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)

Directions

• Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo 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 fillo 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.