Triple-Cheese Tart with Heirloom Tomatoes Recipe
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.
Keywords
- ricotta
- ricotta cheese
- belgioioso cheese
- belgioioso ricotta
- fontina
- fontina cheese
- asiago
- asiago cheese
- cheese tart recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wisconsincheese.com.
Cooking tools:
- Tart pan
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 1 sheet refrigerated pie pastry
- 1 1/2 pounds firm heirloom tomatoes, cut in 1/4-inch slices and seeded
- Salt
- 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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