Easy Heirloom Tomato and Ricotta Filo Tart

The calendar might say that September is here, but the heat of this past week and the bounty of my late summer tomato crop make me think otherwise!  What better way to celebrate the end of summer season than with an easy tomato and Ricotta tart which absolutely any one can make!

If you are like me, I have no doubt that you have been enjoying tomatoes in delicious salads, in sandwiches, and in simple pasta sauces all summer long.  So, how else can we use them before their season comes to an end?  This sweet and savory tomato and Ricotta tart is the answer, and, it will surprise you how simple it is to put it together.  No reason to worry about making a tart dough; you also do not have to pre-bake the shell and you do not have to cook the topping.  How easy is that, as Ina Garden might say?

How to make the easy tomato and ricotta tart

For this recipe I use filo pastry as a base, which I then top with a delicious, seasoned Ricotta and Parmesan cheese mixture, and then layer on the tomatoes.  So here are the three steps:

1. Form a tart shell by layering filo pastry and trimming it to fit the pan.
2. Prepare the Ricotta filling by mixing together the cheeses and the seasonings.
3. Slice the tomatoes and place them on paper towels to absorb extra moisture.
4. Assemble the tart by layering the Ricotta filling and the tomatoes, and then bake it!

What kind of tomatoes to use

For this recipe you need smaller size, firm and sturdy tomatoes–like small heirloom tomatoes, but, Campari tomatoes would also work here.  As much as I love the larger, perfectly ripe, juicier varieties that are perfect for slicing, these are not good for this recipe as they will make the topping too wet!

Ingredients 

Besides the tomatoes, you will need a good quality Ricotta cheese, some Parmesan cheese, fresh herbs, garlic, extra virgin olive oil and good quality filo pastry, like the Fillo Factory brand, I am using here.  Instead of Ricotta, you could also use goat cheese, thinned out with a little cream so it spreads easily.  For a more assertive Greek flavor, I would use my favorite Feta cheese spread, which I used on these toasts with roasted figs recipe.

Step-by-Step Assembly

• Place the filo on your work surface and cut it into a 12″ square
• Re-wrap the leftover filo and return it to the refrigerator for a later use.  Brush the remaining 8 layers of the 12″ square sheets of filo with olive oil.
• Lift the stack of filo pastry and line the baking pan with it                     
• Form the filo shell by trimming the corners and tucking over the edges towards the center of the baking dish
• Slice the tomatoes, salt them well on both sides, and place them on lots of paper towels to absorb the moisture
• Mix the ingredients for the Ricotta layer and smooth it into the tart shell. Top with the tomatoes and bake!

5.0 from 2 reviews

Easy Heirloom Tomato and Ricotta Filo Tart

 

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Prep time

20 mins

Cook time

35 mins

Total time

55 mins

 

A delicious tart highlighting ripe, juicy tomatoes and crispy filo dough

Author: Marilena Leavitt

Recipe type: Savory Tart

Cuisine: Mediterranean

Serves: 8

Ingredients

• ½ package of filo pastry (8oz.), thawed in the refrigerator
• — extra virgin olive oil
• 12 oz. small heirloom tomatoes and/or Campari tomatoes
• --salt and pepper to taste for seasoning
• 1 cup good quality, full fat Ricotta cheese
• 4 TBSP. Parmesan cheese
• 2 TBSP. half & half or heavy cream
• 1 tsp. lemon zest
• 1 tsp. lemon juice
• 2 medium garlic cloves, grated
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• fresh chives, oregano, fresh thyme (for topping)

Instructions

1. Take the thawed package of filo out of the refrigerator. Let it sit, still in the package, while you are prepping the filling.
2. Wash, dry and half the tomatoes if they are small, or, slice them if they are bigger. Season them well with some salt and pepper and place them on two layers of paper towels. Do not skip this step, as it will ensure that the moisture is drawn out of the tomatoes and will intensify their flavor when roasted. Place a second layer of paper towels on the tomatoes and gently press. Replace the paper towels a couple of times while you are working on the next steps.
3. In a small bowl mix together the Ricotta, Parmesan, half & half, lemon zest and juice, grated garlic, and the salt and pepper. Set them aside, while you work with the filo.
4. Preheat the oven to 375 F.
5. Uncover the filo package and take out eight sheets of filo. With a sharp knife (or a pizza cutter), cut through the stack of filo so you have a 12” square. Reserve the rest for another use.
6. Place the first sheet of filo on a clean surface and brush it with some extra virgin olive oil. Continue with the rest of the filo, placing each sheet on top of the previous one. Brush some olive oil on the bottom and sides of an 8” baking dish. Lift the oiled filo sheets and place them on the center of dish. Trim the corners of the stack and fold over the edges towards the center of the baking dish, creating a small boarder. This does not have to be perfect.
7. Using an offset spatula spread the cheese mixture evenly over the bottom of the filo shell, reserving two tablespoons to use for garnishing.
8. Arrange the tomatoes on top of the cheese base. Drizzle with some olive oil and put in the oven. Bake for 30-35 minutes or until the filo is golden brown.
9. Remove the tart from the oven and let it cool for a few minutes. When cool, sprinkle some fresh herbs on top as a garnish and add a couple of dollops of the reserved Ricotta mixture. Drizzle a little olive oil and cut into wedges. Serve warm or at room temperature.

3.5.3240

This recipe is a collaboration with the Fillo Factory, a company that makes great quality filo pastry and puff pastry, among many other products.

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