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There’s little more decadent in the savory world (or even the dessert world) than a crispy, flaky, buttery phyllo base. I’ll admit I avoid working with it because it seems labor intensive, but if you get the pre-made kind from the grocery store, almost any bread recipe can be Sup-ed up with it’s deliciousness. This Tomato Ricotta tart is no exception. Let’s face it….it’s sort of just fancy pizza, but once in a great while, it may be worth the indulgence to pick up a pack of phyllo dough. Here’s how you make it. It’s so simple!
Tomato Ricotta Phyllo Tart | Girl Versus Dough
INGREDIENTS:
– 1 roll (about 21 sheets) Athens Fillo Dough
– ¼ cup olive oil
– 1¼ cups ricotta cheese
– 1 tablespoon chopped fresh basil, plus more for topping
– 1 tablespoon chopped fresh chives, plus more for topping
– ½ teaspoon lemon zest
– Salt and pepper, to taste
– 1½ to 2 lbs tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)
– ¼ cup olive oil
– 1¼ cups ricotta cheese
– 1 tablespoon chopped fresh basil, plus more for topping
– 1 tablespoon chopped fresh chives, plus more for topping
– ½ teaspoon lemon zest
– Salt and pepper, to taste
– 1½ to 2 lbs tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)
