Filo Pastry Ricotta Broccolini Tart is vegetarian and is zesty, creamy, flaky and crunchy. It is a favourite approved by my girlfriends.
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Filo Pastry Ricotta Broccolini Tart requires time for layering the filo pastry sheets and brushing olive oil over the sheets. This is the most time consuming part of the preparation process. It also renders the best results when done well. You will get layers of flakiness as the tart base!
I love the use of lemon zest in this dish. It goes so well with ricotta cheese and makes the entire dish taste so refreshing. After baking, you can cut the entire tray into squares. It can be served as an appetizer or side for informal events and reception settings. It is also elegant enough to be served at a dining table and enjoyed using cutleries.
You can add small chunks or shavings of gruyere cheese or brie cheese over the tart before baking. These two types of cheese go very well with this dish if preferred. The filo pastry will be baked until golden and flaky. The broccolini should be cooked through but still with a crunchy snap in the stems.
Filo Pastry Ricotta Broccolini Tart
Ingredients
- 8 sheets 9×13'' filo pastry
- 400 g broccolini
- 1 egg
- 1 cup ricotta cheese
- 1 tsp thyme
- 1/2 lemon, zest only
- 3 Tbsp olive oil
- salt and pepper to season
Instructions
- Grease sheet pan with olive oil, and lay down first sheet of Filo pastry and brush with olive oil. Repeat until all sheets are used. Brush the final sheet with olive oil.
- Fold in the pastry edges to create the tart edges.
- In a medium bowl, mix together the ricotta, egg, thyme, and 1/2 of the lemon zest. Season with salt and pepper.
- Pour ricotta mixture over the Filo pastry and spread evenly.
- Sprinkle remaining lemon zest over the mixture as pictured.
- Place broccolini evenly over the ricotta. Season with salt and pepper.
- Brush entire tart including the broccolini with olive oil.
- Bake at 365 F for 30-40 minutes until Filo pastry is golden and flaky. Broccolini should be fully cooked through but still with a crunchy snap.
- Cut into the square tart size you like and enjoy!
Filo pastry is one of my favourite pastries to bake with. It is a delicate pastry that needs to be handled gently and at the right temperature. I will share my Salmon Wellington recipe soon. You can use the “search” bar to find it!
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