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Caprese Tart

Caprese Tart

Posted on June 07 2022, By: Melanie Richardson

The inspo for this one came from the Woolworths Fresh magazine, which I’m obsessed with collecting because the recipes it features are so good.

It also means I don’t have to constantly think of dinner ideas.

This one was a Sunday treat & extremely easy. It would make for a bangin’ midweek dinner.

It has minimal ingredients, is simple to prep, but most importantly, packs a punch in terms of flavour. It was so good I made two!

I would say this serves 4 people better than 6, so if you’re a big eater like me, the macros & calories will be a little higher. Give it a go & let me know what you think!

Ingredients:

  • 5 sheets filo pastry
  • Extra virgin olive oil cooking spray
  • 1 egg, lightly beaten
  • 250g ricotta
  • 1/4 cup grated parmesan
  • 50g feta, crumbled 
  • 1 lemon, zested and juiced
  • 1/2 cup fresh basil, finely chopped
  • 1/2 cup fresh parsley, fined chopped
  • 1.5 tbsp garlic infused extra virgin olive oil (or normal extra virgin olive oil)
  • 250g cherry tomatoes, halved
  • 1 tsp salt
  • Fresh basil leaves, to serve

Method:

  1. Pre-heat oven to 180 degrees celsius
  2. Grease a pan, ideally with low sides
  3. Place 1 filo sheet on a flat surface, spray well with oil then top with another sheet. Repeat with remaining filo sheets and oil
  4. Place pastry stack in pan, fold edges to create a border and lightly brush with egg
  5. Place cheeses, lemon zest, 1 tbsp lemon juice, herbs and remaining egg in a bowl, mix to combine
  6. Spoon cheese mixture into pastry case
  7. Bake for 20 mins or until brown and crispy
  8. Place remaining lemon juice, olive oil and 1 tsp salt in a bowl, whisking to combine
  9. Arrange tomatoes over tart, scatter over fresh basil and drizzle with lemon dressing. Enjoy!

Servings = 6

Calories = 260

Macros = P: 10g, C: 10g, F: 20g

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