Honey-Kissed Orange Ricotta Tart with Phyllo Crust

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.

Lay one sheet of phyllo dough in the tart pan, allowing the edges to overhang. Brush lightly with melted butter. Repeat with the remaining phyllo sheets, layering them in different directions to create a rustic crust, brushing each layer with butter.

In a medium bowl, whisk together the ricotta cheese, granulated sugar, honey, orange zest, egg, and vanilla extract until smooth and well combined.

Pour the ricotta filling into the phyllo-lined tart pan. Fold the overhanging phyllo edges inward over the filling, creating a slightly ruffled border.

Bake for 30 minutes, or until the phyllo crust is golden brown and the filling is set and lightly golden. The center should have a slight jiggle.

Remove the tart from the oven and let it cool completely on a wire rack before slicing and serving.