Tomato Ricotta Tart 

Now that my tomatoes are finally coming in, I’m in full tomato mode!! I mean it is a major food group ! This was essentially born because I had a box of phyllo dough and needed to use it along with a counter full of tomatoes. So this little gem for the win! 

1 sleeve of frozen phyllo dough, thawed 

1 1/2 cup ricotta cheese

1 tablespoon local raw honey 

Zest of 1 lemon 

Fresh basil 

Salt & pepper 

1/4 -1/2 cup good Olive Oil

Sliced fresh tomatoes, seasoned with salt & pepper 

Thaw & unroll phyllo dough.  Begin by placing first layer on a silpat sheet or parchment paper on a rimmed cookie sheet. Brush lightly with olive oil. Repeat for EVERY layer. And I promise it’s worth it! Mix ricotta, honey, zest, fresh basil, salt & pepper, and tablespoon of oil in with ricotta. Spread generously over top of phyllo leaving a slight edge. Then top with fresh sliced tomatoes. Bake at 400 for 25-30 mins allow to cool slightly before cutting. Top with more fresh basil, S&P, and even get wild and throw a little fresh parm! 


Mama Bird 

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