Tomato tart with lemon dressing

Paper-thin and buttery filo pastry is delicious in both sweet and savoury tarts. Try a spring-inspired tomato tart topped with creamy ricotta and colourful heirloom tomatoes.

Ingredients

80 g	Butter
1 clove	Garlic
1 Tbsp	Lemon
1 to taste	Sea salt
1 to taste	Cracked black pepper
6 sheets	Filo pastry
2 ¼ cups	Basil leaves
1 ¼ cups	Parmesan cheese
1 ½ cups	Ricotta cheese
4	Tomatoes (Main)

Lemon dressing

2 Tbsp	Olive oil
1 Tbsp	Lemon juice
1	Lemon
1 Tbsp	Balsamic vinegar

Directions

1. To make the dressing, whisk to combine the oil, 1 tbsp lemon juice and 1 tbsp lemon rind, and balsamic vinegar (white).
2. Preheat oven 200C. Place the butter, crushed garlic, 1 tbsp lemon rind, salt and pepper in a bowl and mix to combine.
3. Brush 1 sheet of pastry with the garlic butter, top with 1/4 cup basil leaves and sprinkle with 1/4 cup grated parmesan.
4. Top with another sheet of pastry and repeat with remaining ingredients, finishing with a layer of pastry brushed with butter.
5. Place on a baking tray lined with non-stick baking paper and bake for 12-14 minutes or until golden. Cut into 8 rectangles and place 2 on each plate.
6. Top with ricotta, sliced tomatoes (heirloom) and remaining basil and the lemon dressing to serve.