Tomato Basil Ricotta Tart

Slice of tomato pie with cheese filling and fresh basil and tomato slices on a black plate.

5 from 1 vote

This Tomato Basil Basil Ricotta Tart bakes a creamy cheese filling with fresh basil and sliced tomatoes in a golden pie crust for a beautiful and delicious meal.

Course Plant Based Recipes

Cuisine American

Keyword Tomato Ricotta Tart

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 303kcal

Author Shelby Law Ruttan

Equipment

Tart pan
mixing bowl
Hand whisk
Measuring cups
Measuring spoons
Fork , for docking the crust

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.

Video

Nutrition