Ricotta and Tomato Tart

Total Time
35 min
15 min
20 min
Phyllo dough dries out quickly so you need to work fast. A tip: Have all the ingredients prepared before you unwrap the dough.


cooking spray

3 spray(s)

fat-free ricotta cheese

1 cup(s)

regular liquid egg substitute

½ cup(s)

grated Parmesan cheese

¼ cup(s)


¼ cup(s), fresh, chopped

phyllo dough

4 sheet(s)

plum tomato(es)

3 medium, cored and sliced 1/4 inch thick


1 Tbsp, fresh, chopped


  1. Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray
  2. Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside.
  3. Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down.
  4. Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.
  5. Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly — it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes.
  6. Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces.

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