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Ingredients
US|METRIC
4 SERVINGS
- 1 roll Athens Fillo Dough (about 21 sheets)
- 1/4 cup olive oil
- 1 1/4 cups ricotta cheese
- 1 Tbsp. fresh basil (chopped, plus more for topping)
- 1 Tbsp. chopped fresh chives (plus more for topping)
- 1/2 tsp. lemon zest
- salt
- 2 lb. tomatoes (sliced to ¼-inch thickness, and/or grape tomatoes, sliced in half)
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Directions
- Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil. Top with another sheet of fillo dough; brush lightly with oil. Repeat until all fillo dough sheets are stacked.
- In a medium bowl, stir together ricotta cheese, basil, chives, lemon zest and salt and pepper to taste until well combined. Spread evenly on top of fillo dough, leaving a 1-inch border along edges.
- Top with sliced or halved tomatoes. Sprinkle with more salt and pepper. Bake 30 minutes until dough is golden brown and flaky.
- Cool tart slightly; top with more chopped basil and chives and salt and pepper, if desired. Serve warm or at room temperature.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium270mg11% |
| Potassium650mg19% |
| Protein11g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A45% |
| Vitamin C50% |
| Calcium20% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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