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Heritage Tomato Phyllo Tart

Course: Starter
Cuisine: Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8
A light and colorful Heritage Tomato Phyllo Tart packed with vibrant summer flavors – Ready in just 20 min, it makes a showstopping vegetarian starter or main to share at outdoor events.
Print Recipe


  • 3 phyllo pastry sheets
  • 250 gr / 2 cups heritage mini tomatoes halved (or cherry tomatoes)
  • extravirgin olive oil
  • sea salt and pepper
  • For the ricotta filling:
  • 250 gr / 2 cups fresh ricotta cheese drained
  • a bunch of fresh thyme and/or basil leaves chopped
  • a pinch of crushed pink peppercorns

To serve:


  • 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.