Tomato Cheese Phyllo Tart in 45 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
2. Lay one sheet of phyllo dough over the parchment, brushing the entire surface generously with melted butter. Repeat this process until all sheets are stacked, brushing butter between every layer.
3. Fold about 1 inch (2.5cm) of the edges of the phyllo dough inward to create a raised rim.
4. In a mixing bowl, combine the ricotta, mozzarella, beaten egg, oregano, and garlic powder. Stir until velvety and cohesive.
5. Spread the cheese mixture evenly inside the phyllo rim, leaving a small border of pastry exposed.
6. Sprinkle the crumbled feta evenly across the top of the ricotta layer.
7. Press the halved cherry tomatoes cut-side up into the cheese mixture.
8. Sprinkle the salt, pepper, and lemon zest over the top of the tomatoes.
9. Bake for 25–30 minutes, or until the pastry edges are a deep mahogany brown.