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Home » Appetizers

Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce

by lena

208 shares

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.

FLAKY TOMATO AND HERBED RICOTTA TART by lenaskitchenblog

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 :

  1. Raw shaved zucchini tossed in a bit of olive oil, salt, and lemon juice.
  2. Arugula salad with olive oil, lemon juice, salt, and shaved parmesan.
  3. Roasted or poached asparagus tossed in olive oil, lemon, and salt. Then drizzled with balsamic reduction.
  4. Caramelized onions.
  5. Charred corn with fresh herbs.
  6. Sauteed mushrooms with garlic and onions.
FLAKY TOMATO AND HERBED RICOTTA TART by lenaskitchenblog

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 by lenaskitchenblog

Flaky Tomato and Herbed Ricotta Tart

5 from 5 votes
Prep Time: 10 minutes mins
Cook Time: 17 minutes mins
Total Time: 27 minutes mins
Servings: 10 slices
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
The perfect appetizer when you are short on time and need to whip something up for your guests, try this simple Flaky Tomato and Herbed Ricotta Tart & Garlic Sauce.

Ingredients

  • 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

Instructions

  • 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.
Course: Appetizer, Breakfast, Brunch, Lunch, Party Food
Cuisine: American
Keyword: appetizer, pop tarts, tomatoes

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

GARLIC SAUCE

5 from 5 votes
Prep Time: 10 minutes mins
Servings: 6 cups
Author: Lena Gladstone
Print Recipe Rate this Recipe
Garlic sauce that will transform any dish that you like garlic on. Use it to marinate your mets, mix with veggies or add on toast and eggs. Simply delicious.

Ingredients

  • 1 cup peeled and trimmed garlic
  • less than 1 cup cold water, top the 1 cup of garlic once in measusing cup
  • 4 cups avocado oil
  • 1 tsp sea salt
  • 1/2 medium lemon, juiced

Instructions

  • 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.
Course: Condiment, Sauce
Cuisine: Mediterranean
Keyword: condiment, garlic, mediterranean, sauce

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
208 shares

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Recipe Rating




Reviews
Questions

Comments

  1. Stephanie N

    at

    5 stars
    The garlic sauce is the most delicious and versatile item in my fridge! Not only is it marvelous in this recipe, but I adore it on charcuterie boards, sautéed in veggies, or mixed in to soups to give extra garlic-y goodness! A kitchen staple in my house!

    Reply
  2. Meliha

    at

    5 stars
    This looks so simple yet so tasty I have to try this .. good job

    Reply
  3. Stephanie

    at

    5 stars
    Finally got the chance to make this and absolutely loved it! Modified the toppings for my son son and he devour it all. You can’t go wrong with this recipe!!

    Reply
  4. Lena

    at

    This is so yummy, got so much compliments on this. Instructions says to serve warm, I served it cold and it was just so good.
    Thank you so much for the amazing recipes.
    @lena_pidghirnii

    Reply
  5. Coral

    at

    I absolutely love this simple but delicious recipe. The garlic toum sauce is a new staple in my kitchen. Thanks for sharing Lena!

    Reply
  6. K M

    at

    5 stars
    Just tried this and it was fresh, light and delicious! Perfect for a farmer’s market fresh brunch. I’ve only used phyllo/fillo dough once before, and years ago, so I completely forgot that it needs to be thawed enough to unroll and separate the layers properly, so be sure to work that timing in. I also plan to try this recipe again when I have time to make the Toum! I went the grated garlic route for this version, but it still turned out beautiful and yummy. Give it a try!!

    Reply
    • lenaskitchen

      at

      So happy to hear that you enjoyed it. yes on the toum for sure next time. It’s so good.

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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