08/17/2026
Y'all ever had a tomato pie? It's a dish that all Southerns adore! Layers of creamy cheese, roasted garlic, and gorgeous heirloom tomatoes in every color of the rainbow. Our Garden Fresh Heirloom Tomato Tart is a celebration of summer at its most delicious. π
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TIP: After creating the tomato mixture, allow the tomatoes to drain in a colander so your tart will be nice and crispy on top. Another tip - you can make these into mini tomato tarts, too! Just use a muffin tin and a cookie cutter to create smaller pies.
Ingredients:
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1 packaged refrigerated pie crust, prepared according to directions
For the topping:
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2 cups cherry tomatoes, halved
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2 tbsp. extra virgin olive oil
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1 tbsp. fresh thyme, minced
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2 cloves garlic, minced
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Salt and pepper to taste
For the filling:
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1 cup part-skim ricotta cheese
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2 eggs, beaten lightly
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1/4 cup mozzarella, grated
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1/2 cup salted butter, chilled
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1 cup baby spinach, tightly packed
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1/2 cup panko breadcrumbs
Directions:
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Make refrigerated pie crust according to package directions; set aside to cool.
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In a medium bowl, mix halved tomatoes, olive oil, thyme, garlic, salt and pepper and set aside.
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In a food processor, add ricotta, eggs, butter, mozzarella and spinach. Pulse until blended, 1-2 times. Add panko breadcrumbs, and pulse until completely blended.
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Spread ricotta mixture over tart shell to desired level, leaving room for tomatoes (about two cups).
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Top tart with tomato mix, and press down lightly.
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Bake on baking sheet in oven at 365Β° F for 25-35 minutes until bubbly and golden. Remove, and let tart cool on baking sheet for at least 10 minutes and up to 2 hours before serving. Makes one 9-inch tart.