Monday, May 1, 2017
Phyllo Tarts AKA Fillo Tarts
What the heck Athens - is it Phyllo or Fillo? It's driving me crazy!
We had an entire weekend of eating as vegetarians. It feels good to go back to my roots, especially when SP asks for vegetarian meals. I pinned this recipe a month or so ago and forgot about it until we had the puffed pastry tarts. I was excited to see that our local hot house had the ugly heirloom tomatoes back in stock. I love the heart shaped ones on the tart to the right. Baby doesn't like tomatoes so he made the asparagus and pepper tart on the left. He also added lots of pepper - my kids loves pepper! Does anyone else's kid like pepper? it's strange.
From the blog Girl Versus Dough, I bring you Tomato Ricotta Fillo Tarts.
1 roll Athens Fillo Dough
¼ cup olive oil or melted butter
1¼ cups ricotta cheese
1 tablespoon chopped fresh basil, plus more for topping
1 tablespoon chopped fresh chives, plus more for topping
½ teaspoon lemon zest
Salt and pepper, to taste
1½ to 2 lbs tomatoes, sliced to ¼-inch thickness
1. Preheat oven to 400 degrees F.
2. Line a rimmed baking sheet with parchment paper.
3. Lay 1 sheet of phyllo dough on parchment paper. Brush lightly with olive oil or melted butter. Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
4. In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
5. Top with sliced or halved tomatoes.
6. Sprinkle with more salt and pepper.
7. Bake 30 minutes until dough is golden brown and flaky.
8. Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired.
Serve warm or at room temperature.