These crisp, golden tartlets filled with baked ricotta and garlic-flavored tomatoes make an elegant start to a special meal.
- 8 sheets phyllo pastry
- 3 tbsp. butter, melted
- 28 cherry tomatoes
- 1/2 cup ricotta cheese
- 2 tbsp. olive oil
- 2 garlic cloves, crushed
- Handful of fresh basil leaves
- Salt and ground black pepper
Preheat the oven to 350. Grease a baking sheet.
Lay one sheet of phyllo pastry on a board and brush with melted butter. Lay a second sheet on top and brush with more butter. Place one-quarter of the tomatoes in the center of the phyllo. Add dollops of ricotta, nestled around and among the tomatoes. Gather the phyllo around the filling and twist the edges together to make an open tart with a firm collar around the edge. Combine the oil and garlic and drizzle this over the tomatoes and ricotta. Season with salt and pepper.
Repeat with the remaining pastry sheets and filling. Bake the tartlets on the baking sheet for 15 minutes, until crisp and golden. Serve immediately, sprinkle with fresh basil leaves.