Tomato and Herb Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ¾ cups Ricotta cheese
- 2 eggs
- ⅜ cup milk
- ⅔ cup freshly grated Parmesan
- 4 sprigs fresh Basil (leaves plucked)
- 2 Tbsps Pine nuts
- 1 clove garlic cloves
- olive oil
- 11 ozs phyllo pastry
- 2 ⅔ cups cherry Tomatoes (halved)
- 1 tsp brown sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Mix together the ricotta, eggs, milk and parmesan and season with salt and pepper.
3.
Puree two thirds of the basil leaves to a paste with the pine nuts, garlic and approx. 5 tbsp olive oil.
4.
Grease the baking pan with oil and line with several layers of filo pastry.
5.
Spread the pastry base with about two thirds of the pesto and then spread the cheese mixture on top.
6.
Toss the tomatoes with the sugar and lemon juice and season with salt and pepper.
7.
Arrange the tomatoes on top of the cheese mixture, dot with the remaining pesto and drizzle with a little olive oil.
8.
Bake for 35-40 minutes until golden brown. Scatter with the remaining basil leaves 5 minutes before the end of baking time.
9.
Remove from the baking pan, cool on a wire rack and serve either warm or cold cut into pieces.
