Tomato Ricotta Tart
Nutrition Facts
6 Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
190 |
|
| % Daily Value* | ||
| Total Fat 11 g | 14% | |
| Saturated Fat 3 g | 15% | |
| Cholesterol 20 mg | 7% | |
| Sodium 320 mg | 14% | |
| Total Carbohydrate 17 g | 6% | |
| Dietary Fiber 2 g | 6% | |
| Sugars 4 g | ||
| Includes Added Sugars | % | |
| Protein 6 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 8% | |
| Iron | 2% | |
| Potassium | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 roll Filo Dough, thawed
- 3 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh Basil, chopped
- 2 tbsp Fresh Chives, chopped
- ½ tsp Lemon Zest
- 1 ½ cups Sangria Tomatoes, sliced in half
- 1 cup Skim Milk Ricotta Cheese
- ½ tsp Salt
- ½ tsp Black Pepper
Method of Preparation
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Mix ricotta cheese, basil, 1 tbsp chives, lemon zest, salt, pepper and garlic together in a bowl.
Step 2
Carefully lay 1 sheet of filo dough on the parchment paper. Lightly brush with olive oil.
Repeat the process, lightly brushing olive oil between each sheet.
Step 3
Spread ricotta mixture over the top layer of filo dough, leaving a one inch border.
Step 4
Top with tomatoes and season with additional salt/pepper to your liking.
Bake for 25-30 minutes, on until edges are golden brown and flaky. Cool and garnish with chives.
