Heritage Tomato Tart

Course: Starter

Cuisine: Vegetarian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 377kcal

Author: Andrea Soranidis

A light and colorful heritage tomato tart packed with vibrant summer flavors – Ready in just 20 min, it makes a showstopping vegetarian starter or main to share at outdoor parties.

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Ingredients

3 phyllo pastry sheets
250 g heritage mini tomatoes halved (or cherry tomatoes)
extravirgin olive oil
sea salt and pepper
For the ricotta filling:
250 g ricotta cheese drained
a bunch of fresh thyme and/or basil leaves chopped
a pinch of crushed pink peppercorns

To serve:

3 tablespoon homemade basil pesto
fresh basil leaves

Instructions

Heat oven to 180C/ 360F. Lightly grease with olive oil an 8 inch tart pan.
Prepare the ricotta filling by mixing all ingredients together in a small bowl. Season with salt and pink pepper and refrigerate until ready to use.
Lightly brush each phyllo pastry sheet with a little extra virgin olive oil, then line your tart tin, overlapping the sheets.
Spread the ricotta over the base, and scrunch the pastry edges together to create a nice border.
In a large bowl mix together halved tomatoes with a glug of extravirgin olive oil and season to taste.
Arrange the tomatoes over your tart until is fully covered,
Bake in the oven for 15 mins, or until golden and crisp. Remove from the oven and allow to cool a little.
Sprinkle with fresh basil pesto and top with extra basil leaves before serving.
Serve warm or at room temperature, and store in an airtight container in the fridge for up to 2 days.

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