Recipe created exclusively for ele by Caroline, The Delightful Cook
Weeknights call for ease and simplicity in the kitchen and this super easy and delicious tomato and ricotta tart recipe with flaky golden pastry is exactly that. Top with fresh thyme and served with a colourful salad or steamed greens, it’s the perfect mid-week meal!
Ingredients (Makes 2 Tarts)
3 heirloom tomatoes, sliced
375g fresh ricotta, excess liquid drained
1/4 cup olive oil
1 garlic clove, minced
1/2 cup parmesan cheese
2 tbsp black/white sesame seeds (mixed together)
12 sheets phyllo (filo) pastry
Salt & pepper to season
1. Preheat the oven to 180C. In a bowl add the ricotta, parmesan, garlic, salt, pepper and the olive oil and combine well.
2. To make two tarts, divide the phyllo pastry into two, six sheets per tart and lay them onto baking paper in two baking trays. Divide the ricotta between the two and spread evenly in the center of each tart, creating a square shape.
3. Lay the tomatoes over the top of the ricotta and fold the edges in. Drizzle a little olive oil over the top and sprinkle the edges of the pastry with sesame seeds and season with a little salt and pepper. Place in the oven and bake for 20-25 minutes or until golden brown.
4. Serve warm with fresh thyme. Enjoy!
Want more Pastry recipes? Click here for our Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl and here for our Homemade Spinach and Ricotta Rolls.