We have a great family friend back in Texas who made this tomato tart for us when we visited over the holidays. She inspired me to re-create the tomato tart she made for us that evening and even though it is nothing close to how amazing hers was, this one came surprisingly close! I wasn’t able to get the original recipe she used, so I played it by ear and found a similar recipe online She used puff pastry for the crust and I used store bought pie crust. She used a mixture of cheeses and I used a mix of white cheddar and ricotta. This is one of those recipes where you can totally just mix and match whatever you think sounds good.
- 1 Pillsbury refrigerated pie crust
- 3/4 cup skim ricotta cheese
- 1 large egg
- 2 cloves of garlic, minced
- 1/2 teaspoon salt
- 1/2 cup chopped fresh basil
- 1/2 cup white cheddar, grated
- 3 Roma tomatoes, seeded and thinly sliced
- Preheat oven to 450 degrees F.
- Defrost pie crust and place on a nonstick tart/quiche pan.
- Whisk together the ricotta cheese, egg, garlic, and 1/2 teaspoon salt.
- Sprinkle the ricotta mixture evenly over the crust.
- Once the tomatoes are seeded and sliced, arrange evenly over the ricotta mixture.
- Sprinkle the shredded white cheddar cheese on top.
- Place in the oven and bake for 25 minutes.
- Sprinkle the fresh basil on top of the tart once it comes out of the oven.
- Cool and serve.
Christine Broyhill | If you give a gal a mixing bowl...