Heirloom Tomato-Ricotta Tart


Heirloom Tomato-Ricotta Tart

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Bring this simple but impressive tart to your next party, and you'll be guaranteed invites for life. For a suitable wine pairing, reach for Lucumone Vermentino, a fragrant white wine that goes well with the tart's trio of cheeses. 


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Servings and Ingredients

Serves 8
2 heirloom tomatoes, assorted sizes and colors, cut into 1/2-inch slices
Hy-Vee salt
1 Hy-Vee refrigerated piecrust (1/2 of a 15-oz pkg)
2 oz. Parmigiano-Reggiano cheese, grated
2 tbsp. plus 1 tsp Gustare Vita extra virgin olive oil, divided
1 clove(s) garlic, minced
1 tsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
½ c. whole milk ricotta cheese
½ c. shredded Monterey Jack cheese
Additional Hy-Vee salt and black pepper, to taste
Additional fresh basil leaves, for garnish

Things To Grab

  • Rimmed baking pan
  • Paper towels
  • 10-inch tart pan
  • Whisk
  • Medium bowl


  1. Line a rimmed baking pan with a double layer of paper towels. Arrange tomato slices in pan. Sprinkle with 1/2 teaspoon salt. Let stand 30 minutes, gently blotting tops of tomatoes dry with paper towels.
  2. Preheat oven to 425 degrees. Place piecrust in a 10-inch tart pan with removable bottom, pressing into sides of pan. Trim edge. Prick with a fork. Bake for 5 minutes. Sprinkle Parmigiano-Reggiano cheese on pastry. Bake for 5 to 7 minutes more or until golden brown. Cool.
  3. Whisk together 2 tablespoons oil, garlic and herbs; set aside. Combine ricotta and Monterey Jack cheeses, remaining 1 teaspoon olive oil and additional salt and pepper in a medium bowl. Spread mixture on bottom of pastry. Arrange tomatoes on top. Drizzle with garlic-oil mixture. Cut into wedges. If desired, garnish with basil leaves.

Nutrition facts


240 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 25mg
  • Sodium: 390mg
  • Total Carbohydrates: 18g
  • Protein: 7g

Daily Values

Vitamin A 20%
Vitamin C 25%
Iron 4%
Calcium 20%

Recipe Source:

August Seasons 2017.