Tomato Tart

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.


Tomato Tart


  • 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


  1. Preheat oven to 450 degrees F.
  2. Defrost pie crust and place on a nonstick tart/quiche pan.
  3. Whisk together the ricotta cheese, egg, garlic, and 1/2 teaspoon salt.
  4. Sprinkle the ricotta mixture evenly over the crust.
  5. Once the tomatoes are seeded and sliced, arrange evenly over the ricotta mixture.
  6. Sprinkle the shredded white cheddar cheese on top.
  7. Place in the oven and bake for 25 minutes.
  8. Sprinkle the fresh basil on top of the tart once it comes out of the oven.
  9. Cool and serve.


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