Parmesan Tomato Basil Tart

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


  • 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)


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Line a 9″ tart pan with your pie crust and bake according to package instructions or recipe.
  3. 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.
  4. 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.
  5.  Place 5-8 basil leaves on top of the filling in the pie crust. This will help blend all the delicious flavors together.
  6. 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!
  7. Place the tart in the preheated oven for 20-25 minutes.
  8. Top with fresh basil, season with salt if desired, and serve. Refrigerate leftovers.


*Store-bought or homemade pie crust.