Tomato Basil Tart with Roasted Garlic Ricotta

At my local farmers market pints of cherry tomatoes were on sale for a whopping $1.00…..So knowing me I grabbed as many pints  of tomatoes as my arms could carry to take home with me :) So while I stared at the stacks of cherry tomatoes I noticed a pie crust hiding in the back of the refrigerator and that’s when I decided to make this tart. It’s seriously easy, seriously great for a light meal and SERIOUSLY delicious. I paired it with a green salad and made a lunch out of it. One thing I did add at the last moment was a drizzle of balsamic reduction….Totally forgot that I had made some and remembered right before we ate this. It’s great either way. Yummmmmy.

Tomato Basil Tart with Roasted Garlic Ricotta

  • 1 roll of refrigerated pie crusts (2 usually come in 1 box)
  • 1head of garlic
  • 1/2 tbsp of extra virgin olive oil
  • 1 15 oz container of part skim ricotta (or whole milk ricotta your choice)
  • 1/2 cup of freshly grated parmesan cheese
  • 1 pint of cherry tomatoes, sliced (or you can use plum tomatoes)
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp marjoram
  • 1/4 tsp dried oregano
  • 1/4 tsp of dried rosemary, crushed or very finely chopped
  • Fresh Basil leaves
Preheat oven to 400. Cut the top off of the head of garlic. Lay a piece of aluminum foil down, place the head of garlic in the center. Drizzle with the olive oil and baked for about 45 minutes. Once done  carefully open the foil and allow to cool.
 Lightly grease a tart pan (with a removable bottom). Unroll pie crust and gently press into the tart pan cutting the extra crust that is hanging over the pan.
In a mixing bowl add the ricotta cheese, salt and pepper & Parmesan cheese. Once the garlic is cool enough to handle, squeeze all of the garlic pulp into the ricotta mixing very well.
Add the ricotta mixture into the tart pan spreading evenly. Layer the sliced tomatoes and sprinkle the tops with all of the herbs. Bake for 30-40 minutes or until the crust is a golden brown.
Remove from the oven and allow to cool a few minutes before slicing. Top with fresh basil.

Y ummmmmmmmmmmmmmmmmmmmmmmmmm

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This post was written by Meals Full Of Color who has written 154 posts on Meals Full Of Color.

8 Responses “Tomato Basil Tart with Roasted Garlic Ricotta”

  1. Jennifer Lawson January 18, 2012 11:49 am #

    This looks awesome! I’ve never worked with pie crusts before, but it seems really easy!

  2. simplylovefood January 18, 2012 6:52 pm #

    I used a pre made pie crust and it was SUPER easy!!!!

  3. jess white @athriftyfoodie January 19, 2012 4:18 am #

    Those tomatoes were a $1! they looks so fresh and plump! this looks delicious!

  4. Mercedes@Satisfy My Sweet Tooth January 19, 2012 8:49 am #

    This looks lovely! I need to make more savory tarts!

  5. simplylovefood January 19, 2012 9:37 am #

    Mercedes – they are very easy and you can make them SO MANY ways!

  6. Jessica January 20, 2012 5:42 am #

    Really great! I like the post very much

  7. simplylovefood January 20, 2012 12:11 pm #

    Thanks Jessica!

  8. Raven May 13, 2012 11:45 pm #

    I love how good this tart looks! Cherry tomatoes are a way better idea than what I used in my recipe:

    Will try this soon, thanks!

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