Recipe: Heirloom Tomato Ricotta Phyllo Tart

HEIRLO�M TOMATO RICOT�A PHYLLO TAR�

It is tomato season, and we have some beautiful heirloom varieties arriving in our stores. This is the perfect recipe for summer entertaining. The blend of fresh herbs and lemon bring out the freshness of the tomatoes.

INGREDIENTS

1 roll (about 21 sheets) of frozen phyllo dough ¼ cup olive oil 1¼ cups ricotta cheese 1 tbsp chopped fresh basil, plus more for topping 1 tbsp chopped fresh chives, plus more for topping ½ tsp lemon zest salt and pepper, to taste 2–3 medium/large tomatoes, sliced to ¼-inch thickness (and/or grape tomatoes, sliced in half)

DIRECTIONS

1. Thaw phyllo according the directions on the package. 2. Heat oven to 400°F. 3. Line a rimmed baking sheet with parchment paper. 4. 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. 5. 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. 6. Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. 7. Bake 30 minutes until dough is golden brown and flaky. 8. Cool tart slightly; top with more chopped basil, chives, and salt and pepper, if desired. 9. Serve warm or at room temperature.