Ricotta & tomato filo tart

This simple tart is a delicious light supper to have during the spring or summer time. Soft ricotta & feta cheese topped with tomatoes is baked in the oven and surrounded by a deliciously crisp filo pastry shell. This dish will be guaranteed to impress your family & friends, but it is an absolute breeze to make! This recipe serves 4. 

Ingredients 

200g ricotta 
50g feta 
1/2 tsp oregano, 1/2 tsp Italian herbs
2 tbsp extra virgin olive oil + extra as required
5-6 sheets ready made filo pastry 

100g sundried tomatoes
500g cherry tomatoes, halved 

Fresh parsley, to garnish 
Salt & pepper to taste

Method

• Preheat your oven to 180°C / 160°C Fan. In a pie or quiche dish (mine was 22cm), brush a thin layer of olive oil. 
  
  
• Start layering the filo sheets. Line with a filo pastry sheet and grease again with a little olive oil. Lay another sheet of filo pastry diagonally across the first one, ensuring the the corners of the filo pastry hang over the sides. Grease the second sheet lightly with olive oil and then repeat the remaining filo sheets until the base is completely covered. 
  
  
• Bake the filo sheets for around 10 minutes in the oven, until crisp. This way when you put the filling on top, the pastry won't go soggy. As the pastry is baking, you can make the filling. 
  
  
• In a bowl, mix together the ricotta, dried herbs, feta, 2 tbsp of olive oil and salt & pepper to taste. Ensure that the mixture is smooth and that there are no lumps. 
  
  
• When the filo pastry has finished baking, remove from the oven and carefully spread over the ricotta & feta mixture, ensuring an even layer. 
  
  
• Next, spread the cherry & sundried tomotoes evenly over the top. Bake in the oven for around 15 minutes. Once baked, garnish with a little fresh parsley and serve!