Tomato Cheese Tart


Print Email



Tomato Cheese Tart


  • Course: Lunch


  • Pastry for 9
  • 1 cup (250 ml)  ricotta cheese
  • 1 cup (250 ml) coarsely grated Asiago cheese, divided
  • 2  egg yolks
  • 1/3 cup (75 ml) chopped fresh basil, divided
  • ½ tsp (2 ml) salt
  • ¼ tsp (1 ml) freshly ground pepper
  • 1½ cups (375 ml) diced cooked chicken
  • 5 small  plum tomatoes, thinly sliced
  • 1 tbsp (15 ml) olive oil


  1. 1. Put pie crust into a 9" (23 cm) pie plate.
  2. 2. In a small bowl, combine ricotta, half of Asiago, egg yolks, 3 tbsp (45 ml) basil, salt and pepper. Mix well. Stir in chicken. Spread mixture evenly in pastry.
  3. 3. Arrange tomatoes slightly overlapping in circles over filling. Brush lightly with olive oil. Sprinkle remaining Asiago cheese and basil on top.
  4. 4. Bake at 425°F (220°C) for 25–30 minutes, or until pastry is golden. Let stand 10–15 minutes before slicing.
  5. Tip:
  6. Prepare your own favourite pastry for a single pie crust or, for convenience, use a store-bought refrigerated or frozen deep-dish crust.

No comments

You need to be logged in or a registered user to leave a comment

Log in  |  Register

Tonight on Cottage Life

  • No listings available
View Full Schedule


Jill Snider