- 2-3 Bushel Boy Tomatoes
- 1 store bought pie crust
- 1 egg
- 1 cup ricotta cheese
- 1 cup chive cream cheese
- ½ cup shredded Parmesan cheese
- Salt & pepper
Preheat oven to 450˚.
Line your tart pan or baking pan with the piecrust, gently press down on the top of the pan to remove excess dough.
Pierce the dough with a fork and place in a 450˚ oven for 8 minutes.
Remove tart shell from the oven and let cool for a few minutes.
In a medium bowl, whisk the egg then combine the ricotta cheese, chive cream cheese, ½ of the Parmesan cheese, salt & pepper.
Fill tart or tarts with the cheese mixture.
Top the tart or tarts with fresh sliced tomatoes.
Season the tomatoes with salt & pepper and then top with Parmesan cheese.
Place in a 400˚ oven for 30 minutes for a large tart and 20 minutes for small tarts.
Remove from oven and let cool for a few minutes, and then serve with a nice garden salad.
Recipe Courtesy of: Heather Thoming of Wipperberry.