Caprese Tart

Caprese Tart

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!


  • 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


  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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