Description
A rustic, savory tart layered with roasted garlic, creamy cheese filling, and juicy ripe tomatoes—baked to golden perfection in a buttery crust. Perfect for brunch, lunch, or a light dinner.
Ingredients
Units
Scale
- 1 9-inch pie crust (homemade or store-bought)
- 4–5 ripe tomatoes, thinly sliced
- 1 head garlic
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 2 large eggs
- 1/4 cup heavy cream
- Salt and pepper, to taste
- 1 tablespoon chopped fresh thyme or oregano
- Fresh basil, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice off the top of a garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft. Let cool, then squeeze out the cloves and mash.
- Reduce oven temperature to 375°F (190°C). Roll out the pie crust into a tart pan and trim the edges. Prick the base with a fork and pre-bake for 10 minutes.
- In a bowl, mix ricotta, mozzarella, Parmesan, mashed roasted garlic, eggs, cream, salt, pepper, and herbs until smooth.
- Spread the cheese mixture into the pre-baked crust. Arrange tomato slices evenly on top.
- Bake the tart for 30–35 minutes until the filling is set and the tomatoes are lightly roasted.
- Cool slightly before garnishing with fresh basil leaves. Serve warm or at room temperature.
Notes
- Use heirloom tomatoes for added color and flavor.
- Let the tart cool slightly before slicing to help it set.
- Great served with a green salad or soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 295
- Sugar: 4g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg
