Ingredients

• ½ cup fresh ricotta cheese
• ½ cup mascarpone cheese
• 1 large egg yolk
• 2 tbsp freshly grated lemon zest
• 1 tsp fresh thyme leaves
• 1 tsp flaky sea salt 10 sheets phyllo pastry, thawed if frozen
• ¼ cup extra-virgin olive oil or melted butter
• ½  lb assorted heirloom tomatoes, cut into ½"-thick slices
• 2  to 3 tbsp balsamic crema
• ¼ cup fresh basil leaves, for garnish

Directions

Preheat the oven to 375°F. Line a large baking sheet with parchment paper; set aside.

Add the ricotta, mascarpone, egg yolk, lemon zest, thyme and sea salt flakes to a medium bowl, stirring until well combined; set aside.

Using a pastry brush, coat each sheet of phyllo pastry with olive oil, stacking one on top of another on the prepared baking sheet until you have 10 layers. Spread the ricotta filling onto the top layer, leaving a 1-inch border around the edges. Top with a layer of sliced tomatoes. Fold up the edges of the phyllo all the way around. Brush the top of the edges with a bit more oil. Bake until the pastry is golden brown and the tomatoes are cooked, 35 to 40 minutes.

Transfer the tart to a wire rack to let  cool for 5 to 10 minutes. Drizzle with the balsamic crema and top with the basil.  Cut into squares and serve immediately. 

Serves 8

Editor's Tip: If there’s excess liquid  on top of your tart after baking, simply blot it with  a clean paper towel.

BUY THIS BOOK 

Excerpted from Cooking in Color: Vibrant, Delicious, Beautiful by Adrian Harris & Jeremy Inglett of the Food Gays. Recipes Copyright © 2018. Excerpted by permission of Harper Collins. All rights reserved.