ENVY™ APPLE AND SPRING HERB RICOTTA PHYLLO TART

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Ingredients

  • 12 sheets of phyllo, thawed
  • ¾ cup ricotta
  • 2 T chopped parsley
  • 1 T chopped mint
  • 1 garlic clove, minced
  • ½ tsp kosher salt
  • ¼ cup butter, melted
  • 1 Envy™ apple, cored and quartered
  • Extra salt for seasoning

Method

  1. Preheat the oven to 400 degrees.
  2. In a medium bowl, stir together ricotta, parsley, mint, garlic, and salt. Set aside.
  3. On a sheet tray lined with parchment lay one sheet of phyllo dough and brush with melted butter and sprinkle a pinch of salt. Repeat with each sheet until a stack is formed. It’s important to cover the unused phyllo dough with a damp towel to keep from drying out in between building the layers.
  4. Spread the ricotta mixture evenly over the top layer of phyllo dough, leaving about a 1-inch edge of phyllo.
  5. Using a mandolin, thinly slice the apple quarters and shingle on top of the ricotta mixture. Gently brush the tops of the apples with melted butter and sprinkle a pinch of salt.
  6. Bake for 20-25 min or until the edges are golden brown and the apples are tender. Let cool slightly before cutting and serving.
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