Harvest Tomato Tart

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Harvest Tomato Tart

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.7
  • Total Fat: 7.9 g
  • Cholesterol: 5.6 mg
  • Sodium: 260.0 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Harvest Tomato Tart calories by ingredient
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Introduction

A flavorful combination of fresh tomatoes, herbs, and cheese. Works well as a side dish, appetizer or main meal. A flavorful combination of fresh tomatoes, herbs, and cheese. Works well as a side dish, appetizer or main meal.
Number of Servings: 8

Ingredients

    1 frozen pie crust, thawed
    4 whole tomatoes, halved, seeded, and sliced thinly
    1/2 cup finely grated asiago (or other flavorful) cheese, divided
    1/2 cup fat free cottage or ricotta cheese
    20 fresh basil leaves, divided
    1 tsp black pepper
    1/4 tsp salt (optional)

Directions

Roll pie crust out to be about 2 inches larger than your pan all around.
Place in tart pan and let extra crust hang over the sides.
In a small bowl, stir half the grated asiago into cottage (or ricotta) cheese; add black pepper and salt (if desired).
Finely chop 15 of the basil leaves; stir into cheese mixture.
Spread 1/2 of the basil-cheese mixture over the bottom of the crust; top with half the tomato slices, arragned in a circular pattern.
Spread remaining basil-cheese mixture on top of tomatoes, and top with remaining tomatoes, again arranged in a circular pattern.
Bake at 375 degrees F for 20 minutes, or just until the crust starts to turn golden.
Sprinkle with reserved asiago cheese and bake an additional 5 minutes or until cheese is melted and crust is done.

Number of Servings: 8

Recipe submitted by SparkPeople user DAMIENDUCKS.

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TAGS:  Side Items |

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Member Ratings For This Recipe


  • Very Good
    7 of 7 people found this review helpful
    I made this using fresh mozzerella and fresh basil and oregano. Delicious! Great way to use up all those tomatoes from the garden! - 8/24/09

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  • Very Good
    4 of 4 people found this review helpful
    I made this with feta cheese instead of the asiago, and it was fabulous! - 7/9/08

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  • Very Good
    3 of 3 people found this review helpful
    Delicious with homegrown tomatoes and subbing in goat cheese for the asiago. Also topped with grate smoked gouda. Yum! Pre-baking the crust helped out with the sogginess a bit, too. - 5/17/10

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  • 3 of 3 people found this review helpful
    This was a great lunch. We ate it with a simple salad and a sugar free jello for dessert. My kids really liked it as well. We thought that adding some sliced, marinated artichoke hearts or some sliced summer squash would taste great as well!! - 2/18/08

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  • Incredible!
    2 of 2 people found this review helpful
    I absolutely love this recipe, it has amazing flavor!! - 2/19/08

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