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Ricotta & tomato tart

Ricotta and tomato tart

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
No need to fear phyllo. Simply thaw the frozen dough, gently peel apart the layers, and keep them covered with a damp paper towel until you’re ready to use them.

Ingredients

Cooking spray

4 spray(s)

Egg

2 item(s), large, beaten

Fat free ricotta cheese

1 cup(s)

Lemon zest

1 tsp, grated

Table salt

½ tsp

Black pepper

½ tsp

Grated Parmigiano-Reggiano

¼ cup(s), divided

Chives

¼ cup(s), fresh, chopped, divided

Phyllo dough

4 sheet(s), large, frozen, thawed

Plum tomato

3 medium, or 2 medium heirloom tomatoes, cored and thinly sliced

Fresh basil

2 Tbsp, chopped

Instructions

  1. Preheat the oven to 400°F. Coat a 9-inch ceramic or glass pie plate with cooking spray.
  2. In a medium bowl, stir the eggs, ricotta, lemon zest, salt, black pepper, and 2 tbsp each Parmigiano and chives.
  3. Lay 2 sheets of dough crosswise on the prepared pie plate. Press down and coat with cooking spray. Lay the remaining 2 sheets of dough lengthwise across the first layer and press down. Coat the top and edges of the dough with cooking spray to keep it from drying out.
  4. Spoon the ricotta filling over the dough and layer with half the tomato slices. Sprinkle with the basil and remaining chives and layer with the remaining tomato slices. Top with the remaining Parmigiano.
  5. Trim off any excess dough if you have more than a 2-inch border. Gently fold the edges of the dough toward the center to form a rim. Coat the tart with cooking spray. Bake until the cheese is golden and the filling is firm, about 25 minutes. Remove the tart from the oven and let stand for 5 minutes before slicing into 6 pieces.
  6. Serving size: 1 piece

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