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🍽️ Cherry Tomato Basil Tarte with Ricotta

677 kcal · 30 min · 4 servings

Ingredients

• 400 g Ricotta
• 2 Eggs
• 100 ml Milk
• 60 g freshly grated Parmesan
• Salt
• Pepper (from the mill)
• 4 sprigs fresh Basil
• 2 tbsp Pine nuts
• 1 Garlic clove
• Olive oil
• 400 g Cherry tomatoes
• 300 g Filo dough
• 1 tsp brown sugar
• 2 tbsp Lemon juice

Instructions

1. 1. Mix the ricotta, eggs, milk, and parmesan in a bowl until smooth.
2. 2. Season the cheese mixture with salt and pepper to taste.
3. 3. Wash the basil and shake it dry.
4. 4. Pluck the leaves from the stems.
5. 5. Take two-thirds of the basil leaves for the pesto.
6. 6. Put the basil leaves, pine nuts, peeled garlic clove, and about 50 milliliters of olive oil into a blender.
7. 7. Blend the ingredients into a smooth paste.
8. 8. Preheat the oven to 200 degrees Celsius fan-forced.
9. 9. Brush the baking dish with some oil.
10. 10. Layer the phyllo dough sheets into the dish.
11. 11. Spread about two-thirds of the pesto evenly over the dough.
12. 12. Spread the prepared ricotta cheese mixture on top and smooth it out.
13. 13. Wash the cherry tomatoes and halve them.
14. 14. Mix the tomato halves with sugar and lemon juice.
15. 15. Season the tomatoes with salt and pepper.
16. 16. Distribute the seasoned tomatoes over the cheese mixture.
17. 17. Add the remaining pesto over the tomatoes.
18. 18. Drizzle the tart with some olive oil.
19. 19. Bake the tart in the preheated oven for 35 to 40 minutes until golden brown.
20. 20. Sprinkle the remaining fresh basil leaves over the tart during the last 5 minutes of baking time.
21. 21. Remove the tart from the dish.
22. 22. Let it cool on a wire rack.
23. 23. Cut the tart into pieces.
24. 24. Serve it lukewarm or cold.

Nutrition per serving

• kcal: 677
• Protein: 30 g · Fett/Fat: 33 g · Carbs: 65 g