The perfect appetizer when you are short on time and need to whip something up for your guests, try this simple flaky tomato and herbed ricotta tart.
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
Lay 1 sheet of fillo dough on parchment paper. Brush lightly with olive oil or melted butter (I like butter). Top with another sheet of phyllo dough; brush lightly with oil. Repeat until all phyllo dough sheets are stacked.
In a medium bowl, add all the ingredients and stir together ricotta cheese, basil, lemon zest, TOUM (click here for the recipe on how to make toum) and salt to taste until well combined. Spread evenly on top of fillo dough, leaving a 1" border around the edges.
Bake for 17-20 minutes, watch the oven after 15 minutes to ensure it doesn't burn. Take out of the oven and transfer to a platter or board.
Add thinly sliced tomatoes. Sprinkle with more salt and chopped basil. Serve warm or at room temperature.