Savory phyllo tart with tomatoes and basil-infused extra virgin olive oil

"Tasty and appealing, the Savory Phyllo Dough Tomato Pie is an excellent delicious idea to offer this season, bringing elegance and color to the table. A flavorful and light rustic pie, crispy on the outside and soft on the inside, consisting of a fragrant phyllo dough shell that holds a filling made of ricotta cream, cheese, and basil pesto."

This delicious recipe by Fulvia Cuore di Sedano is perfect for summer!

Recipe

Ingredients

• 8/10 sheets of phyllo dough

For the filling:

• 350 g cow's milk ricotta cheese
• 150 g spreadable cheese
• 3 – 4 tablespoons basil pesto
• 2 ribbed tomatoes
• cherry tomatoes to taste
• red and yellow datterino tomatoes to taste
• salt and pepper

For seasoning and brushing

• Oleificio Fratelli Vieste basil-infused extra virgin olive oil

For garnishing

• fresh basil

Preparation

In a bowl, combine the dry ricotta with the spreadable cheese, mix well. Add the basil pesto, continue mixing until a creamy consistency is obtained, season with salt if necessary.

Slice the ribbed tomatoes into rounds and halve the different colored cherry tomatoes, after washing and drying them well.

In a round baking dish (25 cm diam.), lay a sheet of phyllo dough and brush with basil-infused extra virgin olive oil, layer the other sheets repeating the operation until all phyllo sheets are used. Pour the ricotta and pesto cheese cream filling inside and level with a spoon or spatula. Trim the excess phyllo dough with scissors, leaving a few centimeters from the edge. Arrange the cut tomatoes, dried of their juice, on the surface of the pie, season with salt and pepper, and drizzle generously with basil-infused extra virgin olive oil. Bake in the oven at 170/180° C for about 45 minutes or until the surface is golden and the tomatoes are dry. Remove from the oven and place on a wire rack to cool. Before serving, garnish with basil leaves.

Notes: if desired, other herbs can be added to the ricotta and cheese cream; instead of phyllo dough, oil-based shortcrust pastry can be used.

Brush with oil and sprinkle with sesame seeds as desired. Bake in the oven at 180 °C for about 30 minutes until golden brown.