Butter Pastry Tomato Tart with Ricotta & Goat Cheese

This elegant tart combines buttery phyllo layers with a smooth ricotta-goat cheese spread, crowned with colorful heirloom tomatoes, fresh basil, toasted pine nuts, and edible flowers. A perfect centerpiece for summer entertaining or a gourmet brunch.

Recipe Information

Total Time:

Yield:

6 servings

Ingredients

Butter pastry

5 tablespoons salted butter, cubed

½ medium shallot, minced

2 tablespoons chopped fresh tarragon1 clove garlic, grated

2 teaspoons champagne vinegar

⅛ teaspoon coarsely ground black pepper

12 (14×9-inch) sheets frozen phyllo dough, thawed

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Ricotta spread

1½ cups whole milk ricotta cheese

4½ ounces firm-texture aged goat cheese, finely grated

3 tablespoons heavy whipping cream

1 teaspoon lemon zest

⅛ teaspoon coarse kosher salt, plus additional for serving

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Tart

1½ pounds heirloom and/or cherry tomatoes in a variety of colors and sizes, sliced, halved and/or cut into thin wedges

Coarse kosher salt, optional

Lightly toasted pine nuts, for garnish

Small edible flowers, for garnish

Fresh basil, for garnish

Directions

Preheat oven to 375°F.
For flavored butter, place butter in a food processor. Cover and process for 30 to 60 seconds or until smooth. Add shallot, tarragon, garlic, vinegar and pepper. Cover and process for 1 to 2 minutes more or until butter is softened and mixture is combined, stopping to scrape side as needed. Transfer butter to a medium microwave-safe bowl. Microwave on high for 15 to 20 seconds or until melted.
For pastry, line a large rimmed baking pan with parchment paper. Brush 2 teaspoons melted butter in a 14×9-inch rectangle in the center of the parchment paper. Layer 2 sheets of phyllo dough on top of butter. Brush top sheet with 1 teaspoon butter, leaving 1 inch unbuttered around all edges of the dough. Repeat layering phyllo dough, 2 sheets at a time, brushing each top sheet with 1 teaspoon of butter and leaving 1 inch unbuttered around all edges. Drizzle stacked sheets with any remaining butter.
Bake pastry for 15 to 20 minutes or until golden and edges begin to curl, rotating baking pan halfway through; cool.
Meanwhile, for ricotta spread, wash and dry food processor bowl. Place ricotta cheese and goat cheese in the bowl; cover and process for 1 to 2 minutes or until combined. With processor running on low, slowly add heavy cream, 1 tablespoon at a time. Add lemon zest and ⅛teaspoon salt. Cover and process for 2 to 3 minutes or until smooth, stopping to scrape side as needed.
To assemble tart, spread ricotta mixture on pastry to within 1 inch of edges. Arrange tomatoes on top, overlapping as desired. Lightly sprinkle with salt, if desired. Garnish with pine nuts, edible flowers and fresh basil.

Whipped Ricotta-and-Goat-Cheese Tomato Tart

Recipe Information

Ingredients

Butter pastry

Ricotta spread

Tart

Directions

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Whipped Ricotta-and-Goat-Cheese Tomato Tart

Recipe Information

Ingredients

Butter pastry

Ricotta spread

Tart

Directions

More Recipes

Related Categories