Would you look at all of that color.... coming from a girl who likes everything white in her home, and wears really only shades of white and different shades of blue, I love this dish. It's beautiful.... It's easy, light, delicious and just something fun to make.
I think I snapped 117 photos - so I had to some major removing when it came time to put this post together.
Back to the Country Tomato Tart....
This is the stuff that will give this dish great flavor.... crank it up a notch.... add extras, I did....
The herbs, the lemon, the salt... I could eat this with a spoon.
Lay out your sheets of Phyllo Dough on a parchment lined baking dish preferably with sides and brush each layer with olive oil.
Add ricotta mixture to the top.
Then layer with sliced tomatoes.
Top with remaining herbs and generous amount of salt and pepper.
Bake for 30 minutes or until ricotta is warm and dough is browned.
I got these adorable plates earlier this summer at Pottery Barn - I have them hanging on the side of my kitchen window and change them out seasonally...
See - aren't they just the cutest. I've got my eye on some pumpkin ones from fall.
My farmer was grilling some burgers for dinner, so this was the perfect little side dish/appetizer that we nibbled on while flipping burgers and talking about our day. With harvest coming so soon I am really treasuring these lazy evenings that we have together...
Country Tomato Tart
Ingredients
·
1 roll (about 21
sheets) Fillo Dough
·
¼ cup olive oil,
roughly
·
1 ¾ cups ricotta cheese
·
1 tablespoon chopped
fresh basil, plus more for topping
·
1 tablespoon chopped
fresh chives, plus more for topping
·
½ teaspoon lemon
zest
·
Juice from ½ lemon
·
Salt and pepper, to
taste
·
1½ to 2 lbs
tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)
Directions
1.
Heat oven to 400°.
Line a rimmed baking sheet with parchment paper.
2.
Lay 1 sheet of fillo
dough on parchment paper. Brush lightly with olive oil. Top with another sheet
of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are
stacked.
3.
In a medium bowl,
stir together ricotta cheese, basil, chives, lemon zest and juice, and salt and
pepper to taste until well combined. Spread evenly on top of fillo dough,
leaving a 1-inch border along edges.
4.
Top with sliced or
halved tomatoes. Sprinkle with more salt and pepper…. Trust me… Bake 30 minutes
until dough is golden brown and flaky.
5.
Cool tart slightly;
top with more chopped basil and chives and salt and pepper, if desired. Serve
warm or at room temperature.
This looks amazing! Our tomatoes are just starting to turn red here in upstate NY. I'll be sure to make this :)
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