Tomato, Basil, and Ricotta Phyllo Tart with Balsamic Drizzle, or, A Recipe to Practice Now and Perfect with Summer Heirloom Tomatoes

Tomato Ricotta Phyllo Tart with Balsamic Drizzle
Tomato, Basil, and Ricotta Phyllo Tart with Balsamic Drizzle

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!


5 thoughts on “Tomato, Basil, and Ricotta Phyllo Tart with Balsamic Drizzle, or, A Recipe to Practice Now and Perfect with Summer Heirloom Tomatoes

  1. You had me at ‘heirloom tomatoes’. I would ask, do you think I could substitute cottage cheese for the ricotta? I hate ricotta as it has a gritty quality I just can’t ignore.


    1. That’s interesting that you feel that way about ricotta, because my husband ALSO feels that way about ricotta. We agree on most things, but ricotta is not one of them, lol! I think cottage cheese would not be my first choice. But I do have some suggestions!

      1. I actually got my husband to like ricotta by mixing it with a little milk, sea salt, and black pepper. This rids it of the graininess, and makes it a smooth, creamy, cheesy spread. For about 1 cup of ricotta mix in 2 tbsp milk, 1/4 tsp of sea salt, and a dash of black pepper. Adjust salt and pepper to taste. If the ricotta mixture is still too grainy, put it in a blender with a touch more milk and pulse until it smooths out to your desired consistency.

      2. You could try goat cheese instead! Either sprinkle goat cheese crumbles, or try blending goat cheese as you would the ricotta above – with a little sea salt, black pepper, and just enough milk to make it creamy.

      3. Fresh Bufalo mozzarella. Slice fresh mozzarella into thin circles and dot on the dough. You really can never go wrong with the combination of fresh mozzarella and fresh tomatoes I think!

      I hope one of those tweaks will work for you! 🙂

      Liked by 1 person

      1. I’m willing to wing it with goat cheese or mozzarella–nothing anyone can do to Ricotta will make it edible. By the way…buffalo mozzarella…does it really come from buffalo milk? Or is it a state-name thing?

        Liked by 1 person

      2. It is actually Mozzarella di Bufala, an Italian cheese from the Campania region, I believe, that is traditionally made from water buffalo milk, though apparently today much of it is made with cow’s milk. 🙂

        Liked by 1 person

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