Preparation time is 30minutes
Cook time is 20minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
11 Ingredients
- 2tablespoons basil leaves (to serve)
- 1/2 cup fresh mixed herbs (finely chopped)
- 2tablespoons extra virgin olive oil
- 1 lemon (juiced)
- 5milliliter extra virgin olive oil spray
- 1/4 cup parmesan
- 5 filo pastry
- 50grams feta (crumbled)
- 250grams ricotta
- 1 free range egg (lightly beaten)
- 400grams solanato tomatoes (halved)
Nutrition per serving
1030kJ
Protein
10.1grams
Sugars
3.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Turn caprese salad into a tart with this easy, cheesy recipe. Use store-bought filo pastry for the flaky crust and top with tomatoes for a fresh burst of flavour.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Grease a 20 x 40cm loose-based fluted tart pan.
Step 2 of 5
Place 1 filo sheet on a flat surface. Spray well with oil, then top with another sheet. Repeat with remaining filo sheets and oil. Place pastry stack in pan, allowing excess to overhang. Fold edges to create a border. Lightly brush base and sides with egg.
Step 3 of 5
Place cheeses, zest, 1 tbs lemon juice, herbs and remaining egg in a bowl, mixing to combine. Spoon ricotta mixture into pastry case. Bake for 20 minutes or until pastry is brown and crisp.
Step 4 of 5
Place remaining lemon juice, oil and 1 tsp sea salt in a bowl, whisking to combine.
Step 5 of 5
Arrange tomato over tart, scatter over basil and drizzle with lemon dressing. Serve immediately.
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