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.
Yesterday, I had a friend over for brunch and I had no time to go grocery shopping but had all the ingredients to create something yummy. So I experimented with what I had in the fridge and freezer. It’s one of my favorite things to do as a chef. Test things out and hope for the best… usually turns out pretty good. So glad I turned out this beautiful and so delicious too. Can’t wait to have you try this.
The ingredients are simple and I always have either puff pastry or phyllo dough in my freezer. Tomatoes are almost gone with fall coming, but while they are still hanging out at the farmers markets and your gardens, make this tart…. you won’t regret you will. I promise.
Alos, if you haven’t made my friend Cosette’s Kitchen TOUM (garlic sauce) recipe (see recipe below), which a delicious garlic sauce, you must do it now! I promise you will love it and will be using it instead of garlic on everything. I add it in the mixture of this recipe filling.
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.
Here are some other ideas you can do for the topping for your flaky tomato and herbed ricotta tart :
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Raw shaved zucchini tossed in a bit of olive oil, salt and lemon juice.
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Arugula salad with olive oil, lemon juice, salt and shaved parmesan.
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Roasted or poached asparagus tossed in olive oil, lemon and salt. Then drizzled with balsamic reduction.
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Caramelized onions.
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Charred corn with fresh herbs.
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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.
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.
- 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
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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.
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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.
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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.
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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.
Original recipe is from Cosette's Kitchen.
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.
- 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
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Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
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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.
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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.
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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.
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Add thinly sliced tomatoes. Sprinkle with more salt and chopped basil. Serve warm or at room temperature.
Peace, Love and Pickled Onions
Lena
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
I absolutely love this simple but delicious recipe. The garlic toum sauce is a new staple in my kitchen. Thanks for sharing Lena!
So happy to hear that you enjoyed it. yes on the toum for sure next time. It’s so good.
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!!