Easy cheesy tomato tart

Easy cheesy tomato tart

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Easy cheesy tomato tart

The ingredient of Easy cheesy tomato tart

  1. 400g fresh ricotta, crumbled
  2. 150g haloumi, coarsely grated
  3. 1/four cup fresh oregano leaves, chopped, plus extra, to sprinkle
  4. 1 lemon, rind finely grated
  5. 1 egg, lightly whisked
  6. eight sheets filo pastry
  7. 1 tablespoon almond meal
  8. 250g tomato medley blend, halved
  9. 1 large truss tomato, thinly sliced
  10. 1 tablespoon greater virgin olive oil
  11. Salad leaves, to serve

The instruction how to make Easy cheesy tomato tart

  1. Preheat oven to 200C/180C fan compelled. Line a large baking tray with baking paper. Place the ricotta, haloumi, oregano, lemon rind and egg in a massive bowl. Season. Stir to mix.
  2. Lay 1 filo sheet on organized tray. Spray well with olive oil. Top with some other sheet and spray with oil. Repeat with last filo to create a stack. Sprinkle with almond meal. Top with ricotta mixture, leaving a 4-5cm border. Top with tomatoes. Sprinkle with more oregano. Fold inside the filo border and spray with oil. Drizzle the tomatoes with greater virgin olive oil and season. Bake tart for 25-half-hour or until golden and crisp. Serve with salad leaves.

Nutritions of Easy cheesy tomato tart

fatContent: 403.671 calories
saturatedFatContent: 23 grams fat
carbohydrateContent: 11 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 24 grams protein
sodiumContent:

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