Triple-Cheese Tart with Heirloom Tomatoes Recipe | Wisconsin Cheese
A savory tart made with a trio of cheeses (ricotta, fontina, and asiago) and fresh heirloom tomatoes is perfect for a sophisticated appetizer or side.
Ingredients
- 1 sheet refrigerated pie pastry
- 1 1/2 pounds firm heirloom tomatoes, cut in 1/4-inch slices and seeded
- Salt and pepper
- 1 container (16 ounces) whole milk BelGioioso Ricotta con Latte® cheese
- 4 ounces BelGioioso Fontina cheese, shredded (1 cup)
- 3 ounces BelGioioso Asiago cheese, finely shredded (about 1 cup)
- 1 cup fresh basil leaves
- 1 large egg
- Fresh basil
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