ricotta + pesto filo tart
Yield: 6 servings
Ingredients
1/2 cup butter, melted
10 sheets filo pastry, thawed
1 cup ricotta
1 egg
2 cloves garlic, grated
1 teaspoon salt
zest of 1/2 a lemon
1 tablespoon lemon juice
1/2 cup pesto
basil, to garnish
Preparation
Heat the oven to 350. Line a baking sheet with parchment paper. Lay a sheet of filo pastry on the sheet. Brush with butter. Layer another sheet on top. Continue this until you have used all 10 sheets of filo. Set aside
In a medium bowl, whisk together the ricotta, egg, garlic, salt, zest, and lemon juice until smooth. Spoon the mixture onto the pastry. Using an offset spatula, smooth the ricotta mixture out, leaving a 1-inch border. Spoon the pesto on top and swirl it around using the offset spatula.
Fold the 1-inch border over, pressing gently to ensure it sticks. Brush the border with leftover melted butter. Bake for 40-50 minutes, until crispy and golden brown. Garnish with fresh basil.
