I recently saw this pin on Pinterest and even though it isn’t yet tomato season I had to try it. The original recipe is from Girl Versus Dough, but I tweaked mine. One, I don’t have access to ALL THE GORGEOUS TOMATOES yet. I will this summer though and will remake this. In the meantime, though, something about this appealed (ricotta! phyllo!) and I tried it with the best organic tomatoes and fresh basil I could find. I also added more ricotta and lemon (because with the allotted amount in the recipe we could only cover about half of the dough). Finally, I topped it with a balsamic drizzle, because I feared the tart would be pasty, and needed more of an acidic punch that what the lemon in the original recipe would provide.
See my adaptation below. I HIGHLY recommend the balsamic drizzle at the end – it really set this off.
I also think this would make a good meal to serve friends, along with a green salad. Leftovers reheat only so so, and this made quite a large tart.
Tomato Ricotta Phyllo Tart with Balsamic Reduction
(Adapted from Girl Versus Dough)
1 roll (about 21 sheets) Phyllo dough
¼ cup olive oil or more, depending on how much you use
1 16 ounce container ricotta cheese
1 tablespoon chopped fresh basil, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
Zest of one lemon
1/4 cup balsamic vinegar
Salt and pepper, to taste
1½ to 2 lbs tomatoes, sliced to ¼-inch thickness or halved
Assembly and Directions:
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Lay 1 sheet of phyllo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo 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 phyllo dough, leaving a 1-inch border along edges.
Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 25-30 minutes until dough is golden brown and flaky.
While the tart is baking, place balsamic vinegar in small saucepan and set on a medium heat. Stir continually until balsamic begins to slightly thicken. Remove from heat.
Drizzle balsamic reduction over the top of the tart.
Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired.
Serve warm or at room temperature.
* A note on serving – I actually used kitchen shears to cut this in to appropriate slices, because I cut it right on the pan, and didn’t want to use my pizza cutter on the pan. However, it worked really well with such a light and flaky crust, and I would recommend that for serving!