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.
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!
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.
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.
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
*If you made this Tomato Tart with Ricotta Basil Filling, please give it a star rating
Tomato Tart with Basil Ricotta Filling
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.
- Whisk the egg in a medium sized mixing bowl. Add the ricotta cheese, mozzarella, and basil chiffonade.
- 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.
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.
Mack Middendorf
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.
Shelby Law Ruttan
Hi Mack, thank you so much for coming back to rate the recipe! So happy to hear you and your wife enjoyed it! Shelby