This Tomato Basil Ricotta Tart is a simple yet elegant dish that combines creamy ricotta, fresh basil, and juicy tomatoes in a golden pie crust. It's perfect for a light dinner, brunch, or a beautiful appetizer that looks as good as it tastes.
I love how easy this tart comes together with a refrigerated pie crust. It feels special without taking all day. The flavors remind me of summer gardens and it pairs so well with a crisp salad or a bowl of soup.
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Why You'll Love This Recipe
Easy prep: made with a ready to use pie crust.
Fresh flavor: juicy tomatoes and basil make it taste bright.
Cheesy goodness: ricotta, mozzarella, and parmesan give it a creamy, savory filling.
Versatile dish: serve it for brunch, lunch, or as a starter at dinner.
Key Ingredients for Tomato Basil Tart
For a full list of ingredients and instructions, see recipe card at the bottom of this post.
- Refrigerated pie crust: makes this tart quick and convenient.
- Ricotta cheese: creamy and mild, the perfect base for the filling.
- Mozzarella cheese: adds melty texture and richness.
- Parmesan cheese: sharp and salty for extra flavor.
- Fresh basil: adds bright, garden fresh taste.
- Tomatoes: juicy sloices baked on top for a classic pairing.
Ingredient Substitutions
- Pie crust: swap with puff pastry or Mom's Oil Pie Crust for a flakier texture.
- Ricotta: use cottage cheese for a lighter option.
- Mozzarella: try provolone or fontina for a different cheesy layer.
Variations on Tomato Basil Ricotta Tart
- Add balsamic glaze: drizzle on top before serving for extra flavor.
- Make it spicy: sprinkle red pepper flakes onto the cheese mixture.
- Add greens: layer in fresh spinach or arugula before baking.
Tips for Perfect Tomato Basil Tart
- Pre-bake crust: keeps the bottom from getting soggy.
- Use ripe tomatoes: firm but juicy tomatoes give the best flavor.
- Rest before slicing: let the tart cool slightly so the filling sets.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes until warmed through, or in an air fryer at 350°F for 5 minutes.
Serve With...
Tomato Basil Ricotta Tart pairs well with easy vegetarian recipes, like a warm bowl of Roasted Tomato Soup and a Spinach Salad. For dessert finish the meal with my Fresh Strawberry Pie.
More Garden Fresh Meals You'll Love
If you love easy meals like this tart, you'll also enjoy my Asparagus Tart, Butternut Squash Tarts, Crustless Spinach Quiche and my Butternut Squash Galette.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Tomato Basil Ricotta Tart
Equipment
- mixing bowl
- Fork , for docking the crust
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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 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.
Mack Middendorf says
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 says
Hi Mack, thank you so much for coming back to rate the recipe! So happy to hear you and your wife enjoyed it! Shelby