TOMATO RICOTTA PHYLLO TART #HEALTHYFOOD #TOMATO
I don't have a greenhouse; I can scarcely keep a basil plant alive. In any case, my folks have had one and my grandma has one and a large number of our neighbors and companions have ones that we thankfully harvest the abundance of once in a while. We additionally have ranchers markets, and I am grateful to every last one of those merchants for developing their consumable products so well, however offering them to us dark thumbs, as well.
This post is a festival of all the freshness and kind of the nursery in a phyllo tart structure. At the end of the day: a firm, flaky, rich outside beat with velvety lemon-herb ricotta and cut treasure tomatoes bested with salt and pepper. My solitary lament is that I didn't make this formula sooner.
I figured there was no better method to commend the greenhouse's abundance than with Athens Fillo Dough. There's no better method to praise anything, truly — may I help you to remember those fresh, flaky, rich layers? They're my top choice. Yet, that basil and chive ricotta, however. Gracious, and those salted and peppered tomatoes.
Ingredients:
- 1 roll (about 21 sheets) Athens Fillo Dough
- 1/4 cup olive oil
- 1 1/4 cups ricotta cheese
- 1 tablespoon chopped fresh basil, plus more for topping
- 1 tablespoon chopped fresh chives, plus more for topping
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
- 1 1/2 to 2 lbs tomatoes, sliced to 1/4-inch thickness (and/or grape tomatoes, sliced in half)
Instructions:
- Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- 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.
- 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 fillo dough, leaving a 1-inch border along edges.
- Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
- Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.
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