Crispy Tomato Tart with Thyme and Ricotta
Make sure your phyllo dough is defrosted. If you bought it frozen, place it in the fridge the night before to let it thaw.
Ingredients
- 2 packs Houweling’s medley tomatoes sliced or whole
- 2 eggs beaten
- 180 ml (3/4 cup) cream
- 1/2 cup ricotta cheese
- 12 sheets phyllo pastry
- 1 bunch thyme
- salt and pepper
- olive oil
Instructions
- Make sure your phyllo dough is defrosted. If you bought it frozen, place it in the fridge the night before to let it thaw.
- Preheat oven to 375°F.
- To make the filling, add eggs to a bowl and beat. Then add cheese, salt and pepper and set aside.
- For the tarts, brush the tart pans with olive oil. Then place your phyllo sheets, one at a time around the pan so they overlap, and hang over the edge of the pan. You do not have to be delicate with this, it is a rustic tart after all. Once all the sheets are layered, brush them lightly with olive oil.
- Now, pour the filling into the pan, being sure to only fill them halfway. Then take all of your tomatoes and lay them on top of the filling. Finish with one last sprinkle of salt, pepper and thyme and a drizzle of olive oil. To bake, place the tart on the top rack of your oven and bake for about 20-25 minutes, or until golden brown. Allow them to cool for at least a few minutes before diving in.
