Heirloom tomato tart is a savory summertime pie made with three cheeses, colorful heirloom tomatoes, and fresh basil. Delicious and so easy!

Now that heirloom tomatoes are plentiful, this heirloom tomato tart is the perfect recipe to make for family or guests. It is a fresh, savory, delicious side dish or main dish served with soup or salad.

Refrigerated pie crust makes this pie super easy, but if you are savvy at making your own crust, it would be perfect! I love the Pillsbury refrigerated crusts and keep them on hand always. They are so easy to unroll, press into a pie plate, and bake to perfection. I think they taste great too:-)

Fresh basil is a must for this pie. Fresh basil, tomatoes, and mozzarella are a flavor-filled trio that is amazing. Dried basil just won’t fit the bill for this recipe.

Savvy suggestions: I like to pre-bake my pie crust for 8-10 minutes before assembling the tart. I also salt the tomato slices and place them on a paper towel an hour or so before adding to the recipe to remove as much liquid as possible. I put them on a paper towel lined plate in the fridge; this helps them lose lots of the moisture that would make a soggy pie.

I know there are many recipes for tomato tarts. If you have a favorite, please share. If you try this one, I’d love feedback. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

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Heirloom Tomato Tart

Yield: 8

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

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Ingredients

• 1 pie crust (refrigerated or homemade)
• 1 quart heirloom tomatoes, sliced thinly
• 1/4 cup extra virgin olive oil (with extra for brushing bottom of crust)
• 1 garlic clove, minced
• 1 1/4 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1/4 cup fontina, shredded or grated
• 1/4 cup mozzarella, shredded
• 1/4 cup parmesan, grated
• 1/4 cup fresh basil, cut into ribbons

Instructions

2. Preheat oven to 450 degerees.
3. Place crust in pie plate; prick bottom and sides gently with a fork.
4. Bake 7-8 minutes until crust is lightly golden.
5. Remove crust from oven; set aside.
6. In small bowl, combine tomatoes, olive oil, salt & pepper; tossing gently.
7. In another bowl, combine fontina, mozzarella, parmesan & basil, tossing well.
8. Brush bottom of pie crust with extra virgin olive oil.
9. Spread cheese mixture on bottom of crust.
10. Place tomatoes on top of cheese mixture.
11. Sprinkle with extra salt & parmesan, if desired.
12. Bake for 15 minutes or until cheese melts and tart is bubbly.
13. Serve warm or at room temperature.

Nutrition Information

Serving Size 1
Amount Per Serving Calories 686Total Fat 68gSaturated Fat 14gCholesterol 32mgSodium 3102mgCarbohydrates 5gProtein 14g

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