Instructions

1. Preheat Oven and Prepare Pan

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prepare the Tomatoes

Slice the heirloom tomatoes thinly and place them in a single layer on a tray lined with paper towels. Sprinkle lightly with salt to draw out moisture. After about 5 minutes, gently pat them dry to prevent the tart from becoming soggy.

3. Layer the Filo Pastry

Unfold the filo sheets and keep them covered with a damp cloth to prevent drying out.
On the baking sheet, lay down 2 sheets of filo, slightly overlapping if needed. Brush lightly with melted butter or oil. Repeat this process—adding 2 sheets at a time, brushing between layers—until you have used 10–12 sheets total.
Do not brush butter on the final (top) sheet.

4. Make the Cheese Spread

In a bowl, combine the ricotta, labna, Parmesan, and za’atar. Mix until smooth and well blended. Spread the cheese mixture evenly over the top layer of filo, leaving a ½-inch border around the edges. Brush the exposed border with a bit of oil to help it crisp during baking.

5. Assemble the Tart

Arrange the sliced heirloom tomatoes over the cheese in a slightly overlapping pattern. Scatter the cherry tomato halves over the top. Season with salt, pepper, and a generous sprinkle of sumac.

6. Bake

Transfer the tart to the oven and bake for 30–35 minutes, or until the filo is golden brown and crisp and the tomatoes are tender.

7. Garnish and Serve

Remove from the oven and immediately sprinkle with fresh dill and toasted pine nuts. Let cool slightly before slicing into squares or rectangles.

Serve warm or at room temperature.

Serving Suggestions

• Enjoy with a side of arugula salad and lemon vinaigrette
• Serve as a starter at a brunch, lunch, or garden party
• Pairs well with a glass of chilled white wine or sparkling water with lemon