Recipe, styling and photograph by Hein van Tonder
Heirloom tomato tart
- 5 sheets filo pastry, covered with a damp tea towel
- 50g butter, melted
- 4 tbsp za’atar
- 350g ricotta
- 70g (5 tbsp) basil pesto
- 6 – 8 medium heirloom tomatoes, thinly sliced and placed on paper towel to drain for 10 minutes
- extra-virgin olive oil, to drizzle
- sea salt flakes, to taste
- 10 small heirloom tomatoes, halved
- fresh basil leaves, to serve
Preheat the oven to 200°C. Line a baking tray that is slightly smaller than the filo with baking paper. Place 1 sheet of filo on top. Brush with melted butter and sprinkle with 1 tbsp za’atar. Top with another sheet of filo, brush with butter and sprinkle with za’atar. Repeat until you have 4 layers.
Top with the last sheet of filo and brush with butter. Spread the ricotta evenly over the pastry. Carefully spread the pesto on top of the ricotta. Arrange the tomato slices on top, drizzle with olive oil and season with sea salt flakes.
Bake in the prepared oven until the flio is golden brown, about 30 minutes.
Remove from oven and allow the tart to cool slightly before scattering the fresh tomato halves over. Drizzle with more olive oil and garnish with the basil leaves.