I love sharing my tomato ricotta tart with family and friends. This dish invites you to explore a delightful blend of zesty lemon ricotta, fresh basil, and vibrant heirloom tomatoes, all layered on a golden, flaky phyllo crust. It sparks lively conversations and joyful moments as flavors dance on your palate.

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I recently whipped up a Tomato Ricotta Phyllo Tart that totally blew my mind. I start with 8 buttery phyllo dough sheets brushed with 1/2 cup melted unsalted butter to create a crispy, flaky base.

Then I layer on a mix of whole milk ricotta cheese, lemon zest and a squeeze of lemon juice to give it that tangy kick. I tossed in a bit of chopped fresh basil along with a sprinkle of salt and freshly ground pepper so every bite is a burst of flavor.

I arranged thinly sliced heirloom tomatoes on top which not only adds color but creates a perfect balance with the creamy ricotta filling. It reminded me a bit of those fancy tomato recipes and even made me think of a lighter, veggie dish twist on a classic tart.

This recipe is a playful mix of flavors that I can’t wait for you to taste.

Why I Like this Recipe

I love this recipe because the phyllo crust comes out so flaky and buttery that every bite has that perfect crunch. I really cant resist the way the creamy ricotta mixed with lemon and basil gives a tangy twist that makes the tomatoes even tastier. Plus, making it feels like I accomplished something in the kitchen even when I mess up sometimes, and thats a pretty cool feeling.

Ingredients

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Delicate phyllo dough layers deliver light crunch and subtle, flaky carbohydrate support.
Unsalted butter adds rich, creamy fat for cooking and browning phyllo layers.
Whole milk ricotta gives the tart a smooth texture, protein, and calcium boost.
Heirloom tomatoes deliver juicy, fibrous slices with a balanced sweet and tangy flavor.
Lemon juice and zest brighten the dish, adding a fresh, citrus tang.
Chopped basil introduces herbal notes, freshness, and vibrant green color to the tart.
Salt and fresh pepper season the tart, enhancing natural flavors without overpowering.
Feel free to experiment with alternative herbs for a unique, personal touch.

Ingredient Quantities

8 phyllo dough sheets

1/2 cup unsalted butter, melted

2 cups whole milk ricotta cheese

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons chopped fresh basil (or any herb you like)

Salt and freshly ground pepper, to taste

4 to 5 medium heirloom tomatoes, thinly sliced

How to Make this

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1. Preheat oven to 375°F and line your baking sheet with parchment paper.

2. Lay out the phyllo dough sheets one by one, letting each sheet slightly overlap the edge of your tray; then brush each one generously with the melted butter so the crust gets nice and flaky.

3. In a large bowl, mix the whole milk ricotta with the lemon zest, lemon juice, chopped basil, salt and freshly ground pepper until well combined.

4. Spread the ricotta mixture evenly over the phyllo crust, leaving a little border on the edges to help keep the filling in place.

5. Arrange the thinly sliced heirloom tomatoes on top of the ricotta layer, trying to cover the surface as evenly as possible.

6. Sprinkle a little extra salt and pepper over the tomatoes to enhance their flavor.

7. Pop the tart into the preheated oven and bake for about 25 to 30 minutes or until the phyllo is golden and crisp.

8. Remove from the oven and let it sit for a few minutes before slicing so the tart can set a little. Enjoy the tart while its still warm!

Equipment Needed

1. Oven – Preheat to 375°F for even baking.
2. Baking sheet – Use it lined with parchment paper for a nonstick tart base.
3. Parchment paper – Prevents the phyllo from sticking and helps the crust crisp.
4. Pastry brush – Needed to evenly coat each phyllo sheet with melted butter.
5. Large mixing bowl – Use to combine the ricotta, lemon zest, lemon juice, basil, salt, and pepper.
6. Measuring cups and spoons – Ensure accurate amounts of butter, lemon juice, and seasonings.
7. Knife – For slicing the heirloom tomatoes and chopping the basil.
8. Cutting board – Provides a safe surface for chopping and slicing.
9. Spatula – Helps to spread the ricotta mixture evenly over the phyllo dough.
10. Oven mitts – Essential for safely removing the tart from the hot oven.

FAQ

Q: Can I use a different type of ricotta cheese?

A: Yeah, you can use store bought ricotta but whole milk ricotta gives a creamier texture and richer taste so its best for this tart.

Q: What kind of tomatoes should I use?

A: We recommend using medium heirloom tomatoes since they provide a great balance of sweetness and tang but feel free to use your favorite variety.

Q: Can I swap basil for another herb?

A: Sure you can. If basil isnt your thing you can try fresh oregano or parsley and they still give the tart a nice herby flavor.

Q: How do I keep the phyllo dough from getting soggy?

A: One trick is to brush each layer liberally with melted butter and layer on the tomato slices just before baking. This helps keep the dough crisp.

Q: Can I prepare the ricotta mixture ahead of time?

A: Yes you can make the ricotta mixture beforehand and let it chill in the fridge. Just give it a good stir before spreading it on the phyllo.

Q: What temperature and how long should I bake the tart?

A: Preheat your oven to 400°F and bake for about 20 to 25 minutes or until the phyllo turns golden and crisp, but keep an eye on it so it doesnt burn.

Tomato Ricotta Phyllo Tart Recipe Substitutions and Variations

Instead of phyllo dough sheets, you can use puff pastry sheets for a flakier and easier-to-find option.
If you dont have unsalted butter, try using olive oil or even coconut oil, but keep in mind the flavor might change a bit.
You can swap whole milk ricotta cheese with well-blended cottage cheese for a similar creamy texture in your tart.
If you’re short on lemon zest and juice, a bit of white wine vinegar mixed with a pinch of sugar can work as a tangy alternative.
Fresh basil can be replaced with a small amount of dried basil or even chopped fresh parsley if thats what you have on hand.

Pro Tips

1. Make sure you cover your phyllo dough with a clean, damp towel while you work so it doesn’t dry out and get too brittle – that way it stays easier to work with.
2. To keep the tart from becoming soggy, pat your tomato slices dry a bit before laying them on the ricotta, especially if they seem extra juicy.
3. Don’t be afraid to add a little extra butter in-between the phyllo layers; this extra step really helps get that perfect crisp and flaky texture.
4. For an extra flavor kick, consider drizzling a tiny bit of olive oil or balsamic reduction over the tomatoes right after baking. Enjoy experimenting!

Tomato Ricotta Phyllo Tart Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

290

kcal

Equipment: 1. Oven – Preheat to 375°F for even baking.
2. Baking sheet – Use it lined with parchment paper for a nonstick tart base.
3. Parchment paper – Prevents the phyllo from sticking and helps the crust crisp.
4. Pastry brush – Needed to evenly coat each phyllo sheet with melted butter.
5. Large mixing bowl – Use to combine the ricotta, lemon zest, lemon juice, basil, salt, and pepper.
6. Measuring cups and spoons – Ensure accurate amounts of butter, lemon juice, and seasonings.
7. Knife – For slicing the heirloom tomatoes and chopping the basil.
8. Cutting board – Provides a safe surface for chopping and slicing.
9. Spatula – Helps to spread the ricotta mixture evenly over the phyllo dough.
10. Oven mitts – Essential for safely removing the tart from the hot oven.

Ingredients

8 phyllo dough sheets
1/2 cup unsalted butter, melted
2 cups whole milk ricotta cheese
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons chopped fresh basil (or any herb you like)
Salt and freshly ground pepper, to taste
4 to 5 medium heirloom tomatoes, thinly sliced

Directions

Preheat oven to 375°F and line your baking sheet with parchment paper.
Lay out the phyllo dough sheets one by one, letting each sheet slightly overlap the edge of your tray; then brush each one generously with the melted butter so the crust gets nice and flaky.
In a large bowl, mix the whole milk ricotta with the lemon zest, lemon juice, chopped basil, salt and freshly ground pepper until well combined.
Spread the ricotta mixture evenly over the phyllo crust, leaving a little border on the edges to help keep the filling in place.
Arrange the thinly sliced heirloom tomatoes on top of the ricotta layer, trying to cover the surface as evenly as possible.
Sprinkle a little extra salt and pepper over the tomatoes to enhance their flavor.
Pop the tart into the preheated oven and bake for about 25 to 30 minutes or until the phyllo is golden and crisp.
Remove from the oven and let it sit for a few minutes before slicing so the tart can set a little. Enjoy the tart while its still warm!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.