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    Home » Plant Based Recipes

    Tomato Tart with Basil and Ricotta

    Published: Sep 28, 2020 · Modified: Apr 24, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A flaky pie crust is filled with a ricotta and mozzarella cheese base flavored with fresh basil and finished off with fresh sliced tomatoes.
    Featured image for tomato tart.

    This Tomato Tart is made with garden fresh tomatoes baked in a tart pan with a ricotta and mozzarella cheese filling that is flavored with fresh basil chiffonade. A sprinkling of garlic salt before baking adds another level of flavor to the tomato pie.

    I like to serve this Tomato Tart for as a light vegetarian dinner with side salad to complement. It is delicious the next day as a portable lunch option.

    A slice of tomato tart on a black plate

    Making The Best Use Of Garden Fresh Tomatoes

    There is nothing more delicious than a fresh tomato that has been picked from your own garden. This year I had more tomatoes than I knew what to do with. I love this Homemade Salsa for Canning recipe, and I also can tomatoes for use throughout the winter. But this year, I needed to do come up with some other ways to enjoy the garden tomatoes.

    A tomato tart came to mind, something with a pie crust that had a delicious cheesy baked filling inside with fresh tomato slices on top. I even went with homegrown basil from the garden to make this delicious vegetarian meal!

    garden fresh roma tomatoes and jalapenos before processing

    What You Need To Make A Tomato Tart

    Tart pan with removable bottom.

    1 Refrigerated pie crust.

    Full fat ricotta cheese

    Shredded Mozzarella cheese

    Fresh Basil, cut into chiffonade slices

    Garlic salt, this brand is my favorite.

    up close image of fresh basil leaves

    How To Chiffonade Basil

    One of the ingredients in this tomato tart is fresh basil chiffonade. While this sounds fancy, it is a pretty basic knife technique and easy to do. You basically are cutting ribbons from the basil leaves. 

    To cut fresh basil leaves into chiffonade, you need to stack, roll, and cut. Simply layer a stack of basil leaves on top of each other. Then roll the basil leaves lengthwise. Next, cut the roll crosswise in thin strips. 

    A whole uncut tomato tart

    Tips and Substitutions

    • Always use a visual when baking pie crust. Since this tomato tart shell is prebaked, if the crust around the edges begins to look too brown while baking the filling, simply lay a sheet of foil over top of the tart to prevent over browning.
    • Any type of tomato can be used. I have made this with beefsteak, heirloom, cherry, and grape tomatoes. 
    • To make this a lower fat recipe, substitute part skim ricotta cheese for the full fat version.
    • Substitute 1 teaspoon dried basil for the fresh basil.
    • Add ½ teaspoon onion powder to the cheese mixture.
    • Substitute Asiago cheese for the parmesan cheese.
    • Be sure the parmesan cheese you use is the wedge that needs to be grated, not the dried version of cheese.

    More Vegetarian Recipes To Try

    Vegetarian Patties with Marinara Sauce

    Crustless Spinach Quiche

    Coconut Curry Tofu Bowl

    Vegetarian Minestrone

    Mom's Lentil Tostadas

    pinnale image for tomato tart

    *If you made this Tomato Tart with Ricotta Basil Filling, please give it a star rating

    Featured image for tomato tart.

    Tomato Tart with Basil Ricotta Filling

    Shelby Law Ruttan
    A flaky pie crust is filled with a ricotta and mozzarella cheese base flavored with fresh basil and finished off with fresh sliced tomatoes.
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Plant Based Recipes
    Cuisine American
    Servings 6
    Calories 279 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 refrigerated pie crust softened per package instructions
    • 1 cup ricotta cheese
    • 1 cup shredded mozzarella
    • ½ cup grated fresh parmesan cheese
    • 1 cup basil chiffonade
    • 1 large large egg
    • ½ teaspoon garlic salt

    Instructions
     

    • Preheat the oven to 425 degrees. Form the pie crust into the tart pan, being sure to go up the sides of the pan. Using a fork, poke holes all over the pie crust to prevent puffing while baking. Bake for 9 minutes, or until the pie crust is lightly golden brown.
      prebaked tart shell
    • Whisk the egg in a medium sized mixing bowl. Add the ricotta cheese, mozzarella, and basil chiffonade.
      cheese filling mixture
    • Evenly spread the cheese filling in the baked pie crust and top with sliced tomatoes. Bake for 30 minutes, or until the filling has set.
      adding the filling to prebaked tart shell

    Video

    Notes

    Tips and Substitutions

    • Always use a visual when baking pie crust. Since this tomato tart shell is prebaked, if the crust around the edges begins to look too brown while baking the filling, simply lay a sheet of foil over top of the tart to prevent over browning.
    • Any type of tomato can be used. I have made this with beefsteak, heirloom, cherry, and grape tomatoes. 
    • To make this a lower fat recipe, substitute part skim ricotta cheese for the full fat version.
    • Substitute 1 teaspoon dried basil for the fresh basil.
    • Add ½ teaspoon onion powder to the cheese mixture.
    • Substitute Asiago cheese for the parmesan cheese.
    • Be sure the parmesan cheese you use is the wedge that needs to be grated, not the dried version of cheese.

    Nutrition

    Serving: 1gCalories: 279kcalCarbohydrates: 19gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 553mgFiber: 1gSugar: 2g
    Keyword Tomato Ricotta Tart
    Tried this recipe?Let us know how it was!
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    About Shelby Law Ruttan

    Honeybunch Hunts is a website dedicated to sharing canning and dehydrating recipes, wild game recipes, fish, seafood, plant based recipes, and some DIY scattered in between. Written by Shelby Law Ruttan, is also author and owner of Grumpy’s Honeybunch, and The Best Vegetarian Recipes. Shelby has also authored two cookbooks, The One Pot Paleo Cookbook and The Pescatarian Keto Cookbook.

    Reader Interactions

    Comments

    1. Mack Middendorf

      September 19, 2021 at 9:02 pm

      5 stars
      This recipe was amazing. My wife’s tracking her macros so instead of a full size tart pan, I used 6 individual ones. I ended up using an extra half of a pie crust but kept everything else the same. Too good not to make again.

      Reply
      • Shelby Law Ruttan

        September 20, 2021 at 6:55 am

        Hi Mack, thank you so much for coming back to rate the recipe! So happy to hear you and your wife enjoyed it! Shelby

        Reply

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