Ingredients
1½cupsraw cashews
3cupswarm water
1cupfresh basil leaves,packed, thinly sliced, divided
1½cupsfresh spinach,loosely packed
2tbspfresh lemon juice
2tbspolive oil,(plus ¼ cup), divided
¾tspkosher salt
¾cupcold water
3heirloom tomatoes,varying in size and color
1pkgfilo dough,room temperature
4clovesgarlic,thinly sliced
¼tspred pepper flakes,optional
½tspflaky sea salt
Preparation
Combine the cashews and warm water in a medium bowl. Cover and soak for 3 hours, then drain, discarding the soaking water.
Make the ricotta: In the bowl of a food processor, combine the whole basil leaves, spinach, lemon juice, 1 tablespoon of olive oil, and the kosher salt. Process for 30 seconds, until all of the leaves are broken down into a dark green paste.
Add the soaked cashews and cold water. Blend for 15 to 30 seconds, until the cashews are broken down but the mixture is not completely smooth, resembling the texture of ricotta. Set aside.
Preheat the oven to 375 degrees F. Line a 13×18-inch baking sheet with parchment paper.
Remove the stems from the tomatoes, then slice into ⅛-inch thick rounds.
Unroll the filo dough into a flat sheet. Carefully transfer a single layer of dough to the prepared baking sheet and lightly brush all over with olive oil. Place another sheet on top and brush lightly with olive oil.
Repeat stacking and brushing with the remaining sheets of dough. Brush the edges of the filo dough with more olive oil to make sure they become golden brown and crispy when baking.
Dollop the ricotta over the top layer of filo and spread in an even layer, being careful not to tear the dough.
Layer the tomato slices over the ricotta, covering entirely. Drizzle the remaining 1 tablespoon olive oil over the tomatoes. Top with the sliced garlic and red pepper flakes, if using, on top.
Bake for 25 to 30 minutes, until the edges of the filo dough are golden brown and the tomatoes are cooked but not mushy.
Garnish with the thinly sliced basil and flaky sea salt, then slice and serve.
Enjoy!
