The light, creamy texture of the spinach, tomato and ricotta filling works perfectly with the crispness of the filo pastry in this delicious tart
- 4 sheets of filo pastry
- 25g (1oz) melted butter
- 100g (4oz) baby spinach leaves
- 5 eggs
- 300g (12oz) ricotta cheese
- 4 slices prosciutto, cut into wide strips
- 100g (4oz) cherry tomatoes, halved
Preheat the oven to 180°C (350°F, gas mark 4). Lightly grease the inside of a round 22cm (8½ in) ovenproof dish. To prevent the filo pastry sheets from drying out, brush each with melted butter. Fold the buttered sheet in half and brush with butter again.
Lay each halved pastry sheet in the ovenproof dish separately, overlapping them to make sure the dish is completely lined. Bake the pastry shell on its own for 10 mins in the preheated oven. Meanwhile, wash the spinach leaves well and then finely shred them.
Beat the eggs and ricotta cheese together. Season to taste. Stir the spinach and half the prosciutto into the ricotta mix and pour into the cooked pastry case. Arrange the tomatoes and the rest of the prosciutto on top. Bake for 30-35 mins until set. Serve hot or warm, with a green salad.
Top tip for making Ricotta cheese and tomato filo tart
For a vegetarian version of this tart, just leave out the prosciutto and add extra veg. Simple!