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