Servings
6
Prep time
Cook time
Recipe
Ingredients
- 250g filo pastry, defrosted
- 60g butter, melted
- 300g ricotta
- 2 eggs
- ¼ cup finely grated parmesan
- 2 tsp finely chopped fresh basil, plus extra for garnish
- 1 clove roasted garlic, mashed (optional)
- Salt & pepper
- 500g cherry tomatoes or sliced baby tomatoes
- 500g cherry tomatoes or sliced baby tomatoes
Method
- Preheat your oven to 200°C. Grease and line a baking tray.
- Working 2 sheets at a time, layer your filo pastry with melted butter on the tray until you have a base.
- Scrunch up the edges to form a rim and brush with leftover butter.
- Combine the ricotta, eggs, parmesan, basil and roasted garlic together in a bowl and beat until combined.
- Season to taste.
- Pour into the pastry base.
- Arrange tomatoes and onion rings over the top of the ricotta filling.
- Bake for 30 mins until pastry is golden and filling has softly set.
- Serve warm or cold.
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