Tomato Ricotta Phyllo Tart

By emp1438

Ingredients

• 1 1 21 roll (about 21 sheets) Athens Fillo Dough
• 1/4 1/4 1/4 cup olive oil
• 1 1/4 1 1/4 1/4 cups ricotta cheese
• 1 1 1 tablespoon chopped fresh basil, plus more for topping
• 1 1 1 tablespoon chopped fresh chives, plus more for topping
• 1/2 1/2 1/2 teaspoon lemon zest
• to and pepper, to taste

Details

Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from girlversusdough.com

Preparation

Step 1

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. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are stacked.
In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.