Tomato Tart with Basil Ricotta Filling
A flaky pie crust is filled with a ricotta and mozzarella cheese base flavored with fresh basil and finished off with fresh sliced tomatoes.
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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.
Nutrition
Serving: 1gCalories: 279kcalCarbohydrates: 19gProtein: 13gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 553mgFiber: 1gSugar: 2g
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