Pesto Ricotta Tart Recipe

Staff Writer
Pesto Ricotta Tart Recipe
Grilled Nectarines

I learned this recipe in Italy. Buy some ready-to-use phyllo dough and this recipe will be a cinch to make! It’s a fabulous dish to serve when going for a picnic, but also great for lunch or as an appetizer when served with a green salad.

Deliver Ingredients


  • 6 tablespoons butter, plus extra for greasing
  • 1 large leek, trimmed, washed, and thinly sliced
  • 2 large eggs
  • 4 tablespoons light cream
  • ½ cup ricotta
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons chunky basil pesto
  • 2 tablespoons finely chopped fresh parsley leaves
  • Sea salt and freshly ground black pepper, to taste
  • 8 sheets phyllo dough


Preheat the oven to 350 degrees.

Lightly butter a 9-inch pie plate and set aside. Heat 1 tablespoon of the butter in a frying pan over medium heat. Add the leeks and cook, stirring often, until they are soft. Transfer the leeks to a large bowl and set aside to cool.

Whisk the eggs and cream together in a medium-sized bowl. Add the leeks along with the ricotta, Parmesan cheese, pesto, parsley, salt, and pepper. Stir to combine and set aside.

Melt the remaining butter. Lay one sheet of phyllo in the prepared pie plate. Brush the phyllo with the melted butter, leaving the outer 1 ½-inch rim unbrushed. Repeat with seven more sheets of filo.

Trim the edges to match the shape of the pie plate and pour in the filling. Brush the top of the phyllo rim with butter, and bake in the oven for about 40 minutes or until the edges are golden brown and the filling has set. Cool before serving.

Pesto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Pesto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.