Tomato Tart

Heirloom tomatoes, ricotta, olive oil, pastry... breakfast, lunch, and dinner.  This rustic tomato tart takes less than an hour to come together.  Serve warm out of the oven, or chilled for the next day.

  • 18 sheets 13"x18" phyllo dough
  • 4-5 heirloom tomatoes thinly sliced
  • 1 C ricotta
  • 1/2 C parsley chopped
  • 1 lemon (juice & zest)
  • 1 garlic clove
  • 1/2 C vidalia or sweet onion minced
  • olive oil
  • chives and flake salt

Phyllo Dough:

Allow pack of phylo to thaw out in fridge overnight, the day before use.  Line a baking sheet with parchment paper.  Lay a single sheet of dough on parchment.  Using a pastry brush, lightly coat the sheet of dough with olive oil.  Place another sheet on top and brush with oil.  Don't worry about little tears in the dough, with all of the layers any rips are not noticeable.  Repeat this process until all 18 sheets are used.  Set aside.

Top and Bake:

Preheat oven to 400°F.  Add ricotta, parsley, onion, and lemon to a mixing bowl.  Microplane garlic clove into bowl.  Stir ingredients and season with salt and pepper to taste.  Spoon ricotta mixture onto center of phyllo dough.  Spread the ricotta evenly on dough, leaving a 1 inch border on all sides.  Place thinly sliced tomatoes in a single layer directly on top of ricotta.  Lightly brush tomatoes with olive oil.  Season with salt and pepper.  Bake in 400°F oven for about 25 minutes, or until the edges of the tart have reached a deep golden brown.

Plating:

Once tart has cooled: drizzle with a good olive oil, top with plenty of minced chives, and some flake salt.  This tart can be served as individual pieces, or as a whole: family-style.  

Pairing:

beer: A flanders red is a nice accompaniment for this tomato pastry.  The acidity of the sour is an obvious compliment to the tomatoes and ricotta.  Flanders red sours have a vinegar-like quality that works here.  That acidity of the sour is an obvious compliment to the tomatoes and ricotta; it adds a further complexity to the dish.  Some beers to look for: Cuvée Des Jacobins Rouge, Duchesse de Bourgogne, Lost Abby Poppy, or Rodenbach Grand Cru.