Tomato, Basil, and Cheese Tart

servings: 6-8
Cook Time: 1 Hr 30 Min

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  • 1/2 cup parmesan, grated
  • 1/4 lb mozzarella, grated
  • Olive oil
  • Salt and pepper, to taste
  • 2 eggs
  • 1 cup white wine
  • 6 1/2 oz sun dried tomatoes
  • 1 cup ricotta cheese
  • 1 cup fresh basil leaves, firmly packed


Soak sun-dried tomatoes in white wine until softened. In a food processor, combine basil and ricotta. Pulse to puree. Add eggs and pulse until blended. Stir in mozzarella and Parmesan cheeses, salt, and pepper to taste. Drain tomatoes well. Line bottom of the tart shell with half of the tomatoes. Spread with cheese mixture. Top with remaining tomato pieces and brush top with oil. Bake at 350 degrees for 40 to 50 minutes. Cool for 10 minutes. Serve warm or at room temperature.

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