Tomato, Toum & Haloumi Tart

INGREDIENTS

serves 5

1 cup (200 g) FRESH ricotta (DELI STYLE)

3 tbsp (100 g) toum

zest of 1/2 lemon

1 tbsp (50 g) FRESH oregano leaves, finely chopped

1 lighTly packed cup (100 g) + about 1 tbsp grated haloumi

10 black greek olives, pitted and chopped

8 sheets filo pastry

50 g BUTTER, melted

2 ripe tomatoes, cut into 5 mm slices (we used oxhart tomatoes)

Method

preheat oven to 180°C fan forced.

mix the ricotta, toum, lemon zest, oregano leaves, 1 cup haloumi and olives together well.

trim filo sheets into 28cm squares.

on a lined pizza tray, lay a sheet of filo pastry and brush with melted butter. repeat with each layer, adding a light grate of haloumi every 2 layers and positioning the sheets irregularly to create a pointed circle.

spread ricotta out to 1.5 cm thick, leaving a 7 cm space from the edge of the pastry.

top with slices of tomato.

pinch and fold the pastry edge up over the tomatoes.

brush the top of the pastry and tomatoes with remaining butter.

bake for 15 minutes, rotating half way.

top with mint, oregano, chives or basil.