Easy cheesy tomato tart

Cooking Vegetarian Easy cheesy tomato tart

This pastry tart is full of beautiful Greek flavours, with haloumi, oregano and tomatoes. Pop in the oven for a super-simple vegetarian dinner that will soon become a family favourite.

Lables: Low carb Low kilojoule Lower gi Fish free Shellfish free Soy free
  1. Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the ricotta, haloumi, oregano, lemon rind and egg in a large bowl. Season. Stir to combine.
  2. Lay 1 filo sheet on prepared tray. Spray well with olive oil. Top with another sheet and spray with oil. Repeat with remaining filo to create a stack. Sprinkle with almond meal. Top with ricotta mixture, leaving a 4-5cm border. Top with tomatoes. Sprinkle with extra oregano. Fold in the filo border and spray with oil. Drizzle the tomatoes with extra virgin olive oil and season. Bake tart for 25-30 minutes or until golden and crisp. Serve with salad leaves.

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400g fresh ricotta, crumbled
150g haloumi, coarsely grated
1/4 cup fresh oregano leaves, chopped, plus extra, to sprinkle
1 lemon, rind finely grated
1 egg, lightly whisked
8 sheets filo pastry
1 tbsp almond meal
250g tomato medley mix, halved
1 large truss tomato, thinly sliced
1 tbsp extra virgin olive oil
Salad leaves, to serve

Adv

Autors
Preparation time
40
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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