This Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce makes a perfect appetizer, brunch or snack in the spring or summertime when tomatoes are aplenty.
This would make the perfect Easter brunch star or appetizer for your family this year.
It’s so easy to make and I bet the kids would have so much fun helping you make this tart.
The ingredients are simple and I always have either puff pastry or phyllo dough in my freezer. Tomatoes are almost here with the nice weather we have been having in PNW. I picked up my first batch at the farmers market today. Grab some basil, herbed goat cheese and a box of phyllo dough and the rest is history.
You can totally sub out for puff pastry if that’s what you have on hand. Just follow the box instructions.
Let’s celebrate all the freshness and flavor of the garden in a phyllo tart form. In one bite you have: crispy, flaky, buttery crust topped with creamy lemon-herb ricotta and sliced heirloom tomatoes topped with salt and basil. I only wish I made this recipe sooner, because I’m making it again today.
Try these other yummy topping for your herbed ricotta tart :
- Raw shaved zucchini tossed in a bit of olive oil, salt, and lemon juice.
- Arugula salad with olive oil, lemon juice, salt, and shaved parmesan.
- Roasted or poached asparagus tossed in olive oil, lemon, and salt. Then drizzled with balsamic reduction.
- Caramelized onions.
- Charred corn with fresh herbs.
- Sauteed mushrooms with garlic and onions.
Can’t wait to hear what you think of this delicious FLAKY TOMATO AND HERBED RICOTTA TART.
DID YOU MAKE THIS RECIPE?
If you give my FLAKY TOMATO AND HERBED RICOTTA TART a try? Let me know what you think, rate this recipe in comments below, share it on Pinterest, Facebook or Instagram. Leave a comment and don’t forget to take a picture, tag it with @lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
Flaky Tomato and Herbed Ricotta Tart
- 8 sheets phyllo dough
- 1/2 stick butter or a few tbsp olive oil for brushing dough
- 15 oz ricotta cheese
- 1 lemon zested
- 2-3 tbsp basil, finely chopped
- 3 tbsp toum – garlic sauce or grate in 3 garlic cloves
- 1 tsp sea salt, or more to taste
- 2-3 large heirloom tomatoes, different colors
- basil for garnish
- 1 pinch sea salt to garnish tomatoes
- 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 or melted butter (I like butter). Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
- In a medium bowl, add all the ingredients and stir together ricotta cheese, basil, lemon zest, TOUM (click here for the recipe on how to make toum) and salt to taste until well combined. Spread evenly on top of fillo dough, leaving a 1″ border around the edges.
- Bake for 17-20 minutes, watch the oven after 15 minutes to ensure it doesn’t burn. Take out of the oven and transfer to a platter or board.
- Add thinly sliced tomatoes. Sprinkle with more salt and chopped basil. Serve warm or at room temperature.
- Peel and trim 1 cup of garlic, be sure your garlic is fresh with no green stems. Use a dry measuring cup to measure the peeled garlic. Top the 1 cup of garlic with water until filled to the top.
- Place garlic cloves and water in food processor, process for 1-2 minutes until mixture is puree like consistency. In my opinion, a food processor is best for this recipe.
- With food processor running, very slowly begin to stream your oil. As you stream the oil, your mixture should begin to thicken into a mayonnaise consistency.
- Once you finish pouring the oil, add the sea salt and a fresh lemon juice. If your mixture is still running, continue to run the food processor and a big more lemon juice. And if that fails, use a whisk and whisk it by hand, that should help to thicken it.