Ricotta and tomato tart

If you’ve never added ricotta to eggs before – do it! The ricotta makes everything so light and fluffy and provides a great base for thin slices of roasted tomato. This tart also uses filo pastry instead of a normal pie crust – it’s quick and easy to put together, gives a perfectly crispy edge, and is thin enough to allow the filling to be the star of the show!

75g filo pastry
Spray oil (or a little melted butter if you prefer)
4 eggs, lightly heated
125g ricotta cheese
Salt
Black pepper
3tbsp fresh parsley, chopped
1 large tomato, thinly sliced

View the full recipe at Amuse Your Bouche →