Ingredients :
For 1 baking pan about 20 x 20 cm / 8 x 8 inches
400 g / 2 cups ricotta cheese 2 eggs
100 ml / 7 tbsp milk
60 g / 2/3 cup freshly grated hard cheese
4 sprigs fresh basil, leaves plucked 2 tbsp pine nuts
1 garlic clove Olive oil
300 g / 12 oz filo pastry
450 g / 1 lb cherry tomatoes, halved 1 tsp brown sugar
2 tbsp lemon juice
Salt and freshly ground pepper

Method : Prep and cook time: 1 hour 10 min
1      Preheat the oven to 220C (425F/ Gas Mark 7).
2      Mix together the ricotta, eggs, milk and hard cheese and season with salt and pepper.
3      Puree two thirds of the basil leaves to a paste with the pine nuts, garlic and about 5 tbsp olive oil.
4      Grease a baking pan with oil and line with several layers of filo pastry.
5      Spread the pastry base with about two thirds of the pesto and then spread the cheese mixture on top.
6      Toss the tomatoes with the sugar and lemon juice and season with salt and pepper.
7      Arrange the tomatoes on top of the cheese mixture, dot with the remaining pesto and drizzle with a little olive oil.
8      Bake for 35-40 minutes until golden brown. Scatter with the remaining basil leaves 5 minutes before the end of baking time.
9      Remove from the baking pan, cool on a wire rack and serve either warm or cold cut into slices.

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