This is a simple recipe that looks way more complicated than it actually is. It comes together quickly and tastes amazing.
Mix ricotta, egg , herbs and parmesan.
Start with your phyllo sheets, make sure to keep the ones you are not using covered, they dry out quickly. Brush each sheet with a little bit of melted butter. I used 3 layers for these tarts.
Cut the 3 stacked layers into 6 pieces.
Scoop about 2 tablespoons of ricotta mixture onto sheets.
Top with tomatoes and fold in edges.
Sprinkle with parmesan and salt. You can also top with more herbs if you choose.
We topped with fresh basil and oregano as well. These could have also been mixed in with the ricotta.
Now sit back and enjoy. You deserve this!
Tomato Ricotta Tart- Phyllo
- 4 sheets phyllo dough
- 1 cup lowfat ricotta
- 1 egg
- ½ cup parmesan
- 2 teaspoon salt
- cherry tomatoes, halved amounts will depend on how many you want on each tart
- fresh basil and oregano
- 1 ½ tablespoons butter, melted
- Preheat oven to 400 degrees.In small bowl, mix ricotta, parm, salt and egg. If you like, add in your basil and oregano now. I prefer it for a topping, but also love it mixed in.Open phyllo dough. Take one sheet and lay it on the counter top. Keep the others covered, they will dry out quickly. Brush sheet lightly with melted butter. Top with another sheet and butter this one as well. Top with last layer and brush lightly again.Cut sheets into 6 squares. Places squares on parchment lined baking sheet. Scoop ricotta onto phyllo squares, I used a portion scoop that measured about 2 tablespoons. Top scoops with tomatoes. Fold edges over the ricotta. Top with parmesan and salt. Bake until golden brown. Mine took about 12-15 minutes. If you didn't add the herbs in with the ricotta, add them on top after they are baked. Now, sit back and enjoy. You deserve it.