Indulge in the deliciousness of this Tomato Ricotta Phyllo Tart. Crispy phyllo dough, creamy ricotta, and roasted cherry tomatoes come together for a delightful appetizer or main dish.
Ingredients: 8 sheets of phyllo dough. ¼ cup ½ stick unsalted butter, melted. 1 ½ cups ricotta cheese. ¼ cup grated Parmesan cheese. 2 cloves garlic, minced. 1 teaspoon dried basil. ½ teaspoon dried oregano. Salt and pepper to taste. 2 cups cherry tomatoes, halved. ¼ cup fresh basil leaves, chopped. ¼ cup balsamic glaze.
Instructions: Preheat your oven to 375F 190C. Brush each sheet of phyllo dough with melted butter and layer them on a baking sheet, overlapping slightly to create a rectangular tart crust. In a bowl, combine ricotta cheese, grated Parmesan cheese, minced garlic, dried basil, dried oregano, salt, and pepper. Spread this mixture evenly over the phyllo dough crust. Arrange the halved cherry tomatoes on top of the ricotta mixture. Bake in the preheated oven for 20-25 minutes or until the phyllo dough is golden brown and the tomatoes are roasted. Remove from the oven and sprinkle with fresh basil leaves. Drizzle with balsamic glaze just before serving. Slice and enjoy!
Prep Time: 20 minutes
Cook Time: 25 minutes
eaa artists gallery