Rustic heirloom tomato and basil tart

Yesterday was our wedding anniversary.  29 years, more than half my life.  We spent the day helping our oldest son and his family move some furniture.  When we came home we were both tired and I didn’t feel like cooking a really big dinner but at the same time I did want to make something special to celebrate the occasion.  I took one look at my windowsill loaded with tomatoes ripening and knew immediately what I would do.

Tomatoes ripeningTomatoes soaking up some sun

There is nothing simpler then a fresh tomato tart and yet there is something about it that makes it look and taste like you slaved all day.  It would be the perfect way to enjoy our anniversary along with a bottle of Pinot Noir.  Rustic, delicious and oh so easy.

Rustic heirloom tomato and basil tart

  • pie crust for 1-8″ pie
  • 2 cups of ricotta cheese
  • 2 ounces of fresh mozzarella cheese, crumbled, cubed or shredded
  • 1 ounce of fresh hard provolone cheese, grated
  • 1 large farm fresh egg
  • 2 Tablespoons of chopped fresh basil
  • 1 pound of heirloom tomatoes
  • olive oil for drizzling
  • salt and pepper to taste
  • chopped fresh rosemary to sprinkle on top

Preheat the oven to 450 degrees.  Lightly grease a tart pan or you can use really anything here like a pie plate or a springform pan.  It was a special occasion so I wanted to use my pretty tart pan.  Roll out your pie dough and line your pan with it making sure to push that dough all the way up the sides so it can hold in all the deliciousness.  Next you want to take the cheeses and the egg and give them a spin in your food processor.  Get them all nice and smooth then add your chopped basil and pulse to mix it in.  Now pour this into your tart pan and spread it around to cover the entire pie crust.


Then comes your beautiful tomatoes.  I like mine sliced a little thick because well, I want to really taste them here and after all they are the star of the show.  So go ahead and lay them on top of the cheese mixture and overlap them as needed to cover the whole thing.


Drizzle the top with olive oil, sprinkle on salt, pepper and chopped rosemary ( because everything is just so much better with rosemary) and pop into a hot oven for 40-45 minutes or until the cheese is firm and golden and the tomatoes are starting to dry.  Remove from the oven and let it cool for about 10 minutes so you can loosen it from the tart pan easier.  It will be really hard to do this because it smells so darn good and it looks so pretty and you’ve already had a glass of that Pinot while you were cooking but you have to wait.  It needs to firm up a bit.


Then take it out of your pan (this is really the hardest part here but I know you can do it), cut it into serving pieces and enjoy.  Oh. My. Goodness. If you aren’t already married and celebrating your anniversary like I am, one slice of this and you soon will be!!


 and many more xo

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