Tomato Tart


  • 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
  • Chives


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.