Tarte with Cherry Tomatoes and Basil

Ingredients

• 400 g ricotta
• 2 Eggs
• 100 ml milk
• 60 g freshly grated Parmesan
• Salt
• pepper (from grinder)
• 4 stems fresh basil
• 2 tbsp pine nuts
• 1 Garlic clove
• olive oil
• 400 g cherry tomatoes
• 300 g filo dough
• 1 tsp brown sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Whisk the ricotta with eggs, milk and parmesan until smooth; season with salt and pepper. Wash the basil, shake dry and pluck the leaves. Blend 2/3 of the leaves with pine nuts, peeled garlic clove and about 50 ml olive oil into a paste.

2. 2.

   Preheat the oven to 200°C fan.

3. 3.

   Brush the baking tin with oil and layer it with multiple sheets of filo dough. Spread about 2/3 of the pesto over the dough and spread the cheese mixture on top. Wash and halve the tomatoes; mix with sugar, lemon juice, salt and pepper. Arrange them over the cheese layer and spoon the remaining pesto on top. Drizzle with a little olive oil and bake in the preheated oven for 35-40 minutes until golden brown. During the last 5 minutes, add the remaining basil leaves.

4. 4.

   Remove from the tin and cool on a wire rack. Serve warm or cold, cut into pieces.