Recipe: Heirloom Tomato Tart

Summer! What do you like to make? We try to keep the oven off in the summer, it’s just so hot. This recipe was too easy not to crank up the heat. Heirloom tomatoes have grown in popularity; they have such a great earthy flavor. Also the size, shape, and color they come in is so varied you could never pickup the same one twice. Fresh tomatoes are great cut up with some salt and pepper, but if you have the time and want to present something colorful at the table this recipe is worth a try. Phyllo dough is found in the freezer section and creates the tasty base for the recipe. It is delicate and can look daunting to work with but if you defrost long enough it’s easy enough to unroll.


1 roll of Phyllo Dough
1 stick of butter for basting dough
4 medium size heirloom tomatoes
1 container of small tomatoes
1 1/2 cups ricotta cheese
1/2 tablespoon lemon zest
3 tablespoons of chopped chives and extra for garnish
salt and pepper for taste


Preheat oven to 400 F
Line a baking sheet with parchment paper
Take the defrosted Phyllo doll and roll out. Take each sheet (approx. 20) and brush melted butter on each layer stacking one on top of the other until finished.
Mix 1 1/2 cups ricotta cheese together with chives, lemon zest
Spread mixture onto the top of phyllo dough leaving a border
Take the heirloom tomatoes and cut 1/4 inch thick layering on top of ricotta spread. Get creative in the layering!
Put in the oven and bake 25-30 min until golden brown.
Serve warm and garnish with chopped chives.

Food Photography by Food Photographer Felicia Perretti, New York, Philadelphia

Photo By: Felicia Perretti

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