Heirloom tomatoes and fresh basil simply scream summer and are the superstars of this dish. Not only are they delicious but they are also beautiful and smell absolutely divine. If I could roll around in a giant pile of fresh basil… I would.
How It Came to Be
Last week, I was having a long day at work. One of those days that leaves you feeling physically and mentally exhausted. As I rode the bus home, I fantasized about plopping myself on the couch and watching Game of Thrones while someone fed my macaroni. Instead I was greeted by two very excited puppies that had more energy than the bunny on crack.
I sprawled out on the couch for a minute and the puppies attacked me with kisses. This might sound like a wonderful way to come home but one of my “puppies” is a 70 pound English Lab. Her welcome home kisses are the equivalent of a sponge bath if you aren’t prepared to defend yourself against her puppy love. Anyway, after the puppies calmed down a bit, I asked them if they would make me dinner. They didn’t respond and just gave me the classic puppy head tilt instead.
At this point I was VERY hungry. I walked into the kitchen and got a whiff of fresh basil from a planter I grow fresh herbs in. That is all it took. I NEEDED to have something with basil in it. So, I grabbed a handful of basil and rummaged through the rest of the kitchen to find other ingredients to use… and a Parmesan Tomato Basil Tart is what I came up with! I quickly assembled the tart and popped it in the oven.
Other Tomato Recipes
Parmesan Tomato Basil Tart – Before & After Cooking
About the Recipe
Alright, enough about my boring life. Let’s get down to business. I love this dish for multiple reasons:
- It is easy and requires few ingredients (especially if you use store bought pie crust! shhhhhh!).
- It requires very little time.
- It is a visual stunner. Bring this beauty to the in-laws for brunch and it is SURE to impress!
- The leftovers are delicious. I actually split this tart into sixths and grab a slice for breakfast with a little spinach salad.
- It is healthy and fresh with just a pinch of “naughty”… aka the parmesan.
- 1 pie crust*
- 1 cup of Parmesan cheese
- 1 cup of ricotta cheese
- 1/2 tablespoon lemon juice
- heirloom tomatoes (roughly 2-3 cups sliced)
- fresh basil
- salt (optional)
- Preheat the oven to 400 degrees Fahrenheit.
- Line a 9″ tart pan with your pie crust and bake according to package instructions or recipe.
- In a medium bowl, combine the Parmesan cheese, ricotta cheese, and lemon juice to make the tart filling. Then spread the filling into the baked pie crust.
- Cut the tomatoes into slices and dab with a paper towel to remove as much moisture as possible. Too much moisture can make the tart runny and soggy.
- Place 5-8 basil leaves on top of the filling in the pie crust. This will help blend all the delicious flavors together.
- Next, place the tomato slices as close together as possible on top of the filling and basil leaves in the pie crust. NOTE: If you prefer fresh (non-baked) tomatoes, serve the tart as is and skip step 7!
- Place the tart in the preheated oven for 20-25 minutes.
- Top with fresh basil, season with salt if desired, and serve. Refrigerate leftovers.
*Store-bought or homemade pie crust.