Ricotta Phyllo Tart
This savory Ricotta Phyllo Tart is made with layers of crispy phyllo dough and topped with a creamy ricotta mixture. Instead of being filled, the tart is crowned with the topping after the phyllo is arranged.
The ricotta is mixed with oregano, Parmesan cheese, and chopped sundried tomatoes, then spooned over the phyllo before baking. As it cooks, the phyllo turns golden and crunchy, while the topping stays soft and flavorful. It is an easy, impressive dish that’s perfect for brunch, lunch, or a light dinner.
Yield: Serves 5
- 10 sheets of phyllo pastry (thawed if frozen)
- 1 1/4 cups ricotta cheese
- 4-5 tablespoons olive oil or melted butter
- 1 teaspoon dried oregano
- 2 tablespoons grated Parmesan
- 1/3 cup sun-dried tomatoes
- salt and pepper to taste
- balsamic glaze
In a bowl, mix the ricotta, oregano, Parmesan, salt, and black pepper. Taste and adjust the seasoning. Set aside.
Preheat the oven to 350°F. Line a large baking tray with parchment paper.
Place one sheet of phyllo pastry on a clean surface.
Tip: Keep the unrolled phyllo covered with a clean, damp towel to prevent it from drying out.
Lightly brush the phyllo with olive oil (or melted butter).
Place a second sheet of phyllo on top and lightly brush it with olive oil (or melted butter) as well.
Then loosely scrunch the layered phyllo into a ridged circle.
Brush the top with olive oil (or melted butter).
Spoon some of the ricotta mixture over each phyllo ruffle, spreading it gently without flattening the layers.
Transfer it to the prepared baking tray and top with a few pieces of sundried tomato.
Repeat the process with the remaining phyllo sheets until you’ve used all 8 layers.
Bake for 15–17 minutes, or until the ricotta is set and the phyllo is golden and crisp. Let it cool slightly and drizzle with a little balsamic glaze.
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Best recipe with ready to use dough:
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