Huckleberry Collective

Christina Brockman

Food and Flower Enthusiast

Fillo Pastry Tomato Tart

Fillo Pastry Tomato Tart

I think I am going to start calling this, "The Summer of The Tomato" at our house! We are some serious tomato eaters and this summer tops them all. I bought some delicious Heirloom Tomatoes at Pepper Place Market on Saturday, so of course I had to throw together something delicious. I combined a few recipes that I liked to make it just right. Needless to say, my husband was pleased!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS

·       3 Heirloom tomatoes (I chose a variety) sliced to ½ inch. I also added grape tomatoes.     

·       1 roll of fillo dough

·       ¼ cup olive oil

·       ½ cup of grated parmesan

·       ½ cup of grated mozzarella

·       1 15 oz. container of ricotta cheese, I used fat free

·       1 tablespoon chopped fresh basil, plus more for topping

·       1 tablespoon garlic salt with parsley

·       Pepper to taste

 

  1. DIRECTIONS
  2. Pre-heat your oven to 400 degrees. Lay parchment paper on baking sheet.
  3. Place fillo dough on parchment paper sheet by sheet from your one roll. Brush each sheet with olive oil. Repeat until all fillo dough sheets are stacked.
  4.  In a mixing bowl, combine ricotta cheese, basil, parmesan, mozzarella, garlic salt,  and pepper. Mix well. Spread mixture on top of fillo dough. Make sure to leave a good dough edge (like pizza crust). Top with sliced and grape tomatoes. Pepper the tops of the tomatoes. Bake 30 minutes at 400 degrees. Bake until golden and bubbly.
  5. Let the tart cool for a bit and then top with chopped basil.
  6. Serve and Enjoy!
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