Summer Fresh Tomato and Ricotta Tart


  • Preparation Time: 00:15
  • Cook Time: 00:20
  • Servings: 6


  • 500g ricotta cheese
  • 4 stalks spring onion, diced
  • 1 handful fresh Basil, roughly chopped
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 1/2 pound butter
  • 6 sheets phyllo pastry
  • Mixed tomatos


  • 1Add to a bowl the ricotta cheese, spring onion, basil, zest, salt and pepper and olive oil
  • 2Combine the ingredients and set aside
  • 3Melt the butter
  • 4With a basting brush paint a sheet of phyllo pastry with some butter then place another sheet ontop. Repeat this process with all the sheets of pastry
  • 5Place the phyllo pastry stack on a baking tray
  • 6Pour your cheese mixture onto the pastry and spread evenly
  • 7slice up your mixed tomatos and cover the cheese mixture with the slices
  • 8Bake at 180°C until golden brown
  • 9Serve garnished with balsamic glaze and a leafy salad
  • 10Enjoy!