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Tomato Tart with Mascarpone & Basil - pie crust layered with mascarpone, & basil then topped with fresh tomaotes. simply sated
4.41 from 5 votes

Tomato Tart with Mascarpone and Basil

Tomato Tart with Mascarpone and Basil is the perfect showcase for summer tomatoes. Recipe inspiration: Williams-Sonoma Test Kitchen http://www.williams-sonoma.com/recipe/heirloom-tomato-tart-with-ricotta-and-basil.html
Course Appetizer or Main, Side Dish
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6 -8
Author Susie Gall


  • 1 store bought crust or favorite homemade pie crust
  • 1 cup 8 oz. Mascarpone Cheese
  • ½ cup ricotta or goat cheese - crumbled
  • 1 cup grated Parmesan
  • 2 tablespoons fresh basil
  • Kosher salt – to taste
  • Black pepper – to taste
  • 1 ½ lb fresh tomatoes sliced ¼ inch thick
  • Good Balsamic Vinegar - flavored or not - optional
  • Sea Salt for sprinkling
  • Fresh basil leaves for garnishing


  1. Please read full directions before preparing the tart.
  2. Note: Prepare the crust 1 hour prior to serving. The crust needs time to cool completely before making the tart.
  3. Position a rack in the lower third of an oven.
  4. Preheat oven to 400F
  5. ----------------------
  6. For the crust:
  7. Take the crust out of the fridge ½ hour before preparing.
  8. Gently press the dough into a tart pan and leave a small overhang around the rim.
  9. To make the sides thicker than the bottom, fold in the excess dough and press it into the sides or the pan.
  10. Refrigerate the pie crust 10 minutes.
  11. After 10 minutes, place the tart pan on a baking sheet.
  12. Cut a sheet of parchment the size of the tart pan and place it inside the pan on top of the unbaked crust.
  13. Fill the pan with uncooked raw beans or pie weights.
  14. If using store bought piecrust, bake the crust according to package directions.
  15. If using homemade pie crust, follow the directions below.
  16. Bake the crust for 10-12 minutes then remove the parchment paper and beans/weights.
  17. Continue baking 6-10 minutes or until the crust is baked through and light golden brown.
  18. Transfer the tart pan to a wire rack and let cool completely in the pan.
  19. ---------------
  20. For the filling:
  21. In a medium bowl, combine mascarpone, ricotta (or goat cheese), Parmesan and basil then mix well.
  22. Add salt and pepper to taste (be careful with the salt – Parmesan cheese is already salty).
  23. Use a small offset spatula or rubber spatula to spread the filling mixture into the cooled tart shell.
  24. Top with tomato slices.
  25. Sprinkle with sea salt (opt.) and basil leaves.
  26. Drizzle with your favorite balsamic vinegar (optional)
  27. Serve immediately. *see notes

Recipe Notes

This dish makes a delicious, beautiful appetizer. Cut into bite-sized pieces and serve it in the tart pan.