Tomato, Toum & Haloumi Tart
Filo laid down irregularly so the edges point out like a rough circle, grated haloumi between the layers, and toum doing the garlic work in the ricotta.
Serves: 5
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
1 cup (200g) fresh ricotta, deli style
3 tablespoons (100g) toum
zest of 1/2 lemon
1 tablespoon fresh oregano leaves, finely chopped
1 lightly packed cup (100g) grated haloumi, plus about 1 tablespoon extra
10 black Greek olives, pitted and chopped
8 sheets filo pastry
50g butter, melted
2 ripe tomatoes, cut into 5mm slices (oxheart tomatoes used)
mint, oregano, chives or basil, to serve
METHOD
Preheat the oven to 180C fan forced.
Combine the ricotta, toum, lemon zest, oregano, 1 cup of the haloumi and the olives.
Trim the filo sheets into 28cm squares.
On a lined pizza tray, layer a filo sheet and brush with melted butter, repeating with each layer and adding a light grate of haloumi every 2 layers. Position the sheets irregularly so you build a pointed circle.
Spread the ricotta mixture 1.5cm thick, leaving 7cm clear from the pastry edge.
Top with the tomato slices, then pinch and fold the pastry edge over them.
Brush the top with the remaining butter and bake for 15 minutes, rotating the tray halfway through.
Top with mint, oregano, chives or basil to serve.
HINTS
Lay the filo sheets at odd angles rather than squarely on top of each other. The points are what make the edge look deliberate.
Grated haloumi between every second layer melts and glues the filo together as it bakes.
Leave a proper 7cm border. It looks like too much until you fold it over the tomatoes.
NUTRITION (per recipe total, serves 5 - guide only):
Energy: approximately 8750kJ (2090 calories)
Protein: 65g
Fat: 155g
Saturated fat: 55g
Carbohydrates: 110g
Sugars: 12g
Fibre: 8g
Sodium: 3000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.