1/2stickbutter or a few tbsp olive oil for brushing dough
2-3tbspbasil, finely chopped
3tbsptoum - garlic sauce or grate in 3 garlic cloves
1tspsea salt, or more to taste
2-3largeheirloom tomatoes, different colors
basil for garnish
1pinchsea 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.