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To make a fresh tomato basil tart, gather these ingredients: - 1 pre-made phyllo pastry sheet or pie crust - 4 medium ripe tomatoes, sliced - 1 cup fresh basil leaves, chopped - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - Optional: Balsamic glaze for drizzling Ripe tomatoes are key for flavor. Look for firm, red tomatoes. They should feel heavy for their size. Fresh basil adds a sweet, fragrant touch. Always use whole leaves for the best taste. Ricotta cheese gives a creamy base. It blends well with the garlic and salt. Mozzarella melts beautifully. This cheese adds a nice texture and stretch. Olive oil adds richness. It helps the crust brown and taste great. You can swap ricotta for cottage cheese if you want a lighter option. Cream cheese works too, but it may change the taste. For mozzarella, try provolone or gouda for a different flavor. If you don't have fresh basil, dried basil can work, but use less. Just remember, dried herbs are stronger. You can also use a gluten-free crust if needed. This tart is flexible. Feel free to get creative with your choices! Start by gathering your ingredients. You need a phyllo pastry sheet or a pie crust, ripe tomatoes, fresh basil, ricotta cheese, and mozzarella cheese. You also need olive oil, garlic powder, salt, and pepper. 1. Preheat your oven to 375°F (190°C). This step is key for a crispy crust. 2. If you use phyllo pastry, take 4-5 sheets. Layer them in a tart pan. Brush each layer with olive oil. If you go with a pie crust, just place it in the pan and crimp the edges. Now, it’s time to assemble your tart. 1. In a bowl, mix ricotta cheese, garlic powder, salt, and pepper. Stir well to combine. 2. Spread this mixture evenly on your prepared pastry base. 3. Layer sliced tomatoes over the ricotta. Overlap them slightly for a nice look. 4. Sprinkle mozzarella cheese on top of the tomatoes. Then, add the chopped basil. 5. Drizzle the remaining olive oil over everything. Next, place your tart in the oven. Bake it for 25-30 minutes. You want the crust to be golden and the cheese bubbly. To make this dish shine, follow these tips: - Make sure your tomatoes are ripe. This gives the best flavor. - Don’t skip the olive oil; it adds richness to the tart. - Let the tart cool a bit after baking. This helps with slicing. For more detail on ingredients and methods, check out the Full Recipe. To get a flaky crust, start with cold ingredients. Use cold butter or oil. If you use phyllo pastry, layer it gently. Brush each layer with olive oil. This will help keep the layers separate. If you use a pie crust, avoid overworking the dough. Work quickly and chill it before baking to help it stay flaky. To keep your tomatoes from making the tart soggy, salt them first. Slice the tomatoes and sprinkle salt on both sides. Let them rest on a paper towel for about 15 minutes. This draws out extra moisture. You can also use Roma tomatoes. They have less juice and are firmer. Serve your fresh tomato basil tart warm or at room temperature. Drizzle with balsamic glaze for a sweet touch. Pair it with a fresh salad for a light meal. You can also serve it as an appetizer. Cut it into small pieces for easy sharing. This tart is great for lunch, dinner, or even a picnic. Enjoy it with friends and family! {{image_2}} You can change the ingredients in your Fresh Tomato Basil Tart to fit your taste. Instead of ricotta, try goat cheese for a tangy flavor. You can also use feta cheese for a salty kick. If you want more protein, add cooked chicken or bacon. For a dairy-free version, swap cheeses with almond or cashew cream. This tart works well with other fresh veggies. In the fall, add roasted pumpkin or squash. In the spring, use asparagus or zucchini. In winter, try adding sautéed spinach or kale. You can also mix in different herbs like oregano or thyme for a unique twist. To make this tart a full meal, serve it with a side salad. You can also add protein to the tart itself. Cooked shrimp or crumbled sausage can boost flavor and nutrition. If you want something hearty, serve it with a warm soup. This dish can easily become the star of your table. For the full recipe, check out the steps above. To store leftover Fresh Tomato Basil Tart, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. Just make sure to wrap it tightly in plastic wrap or foil. When you're ready to enjoy the tart again, preheat your oven to 350°F (175°C). Place the tart on a baking sheet and cover it with foil. This keeps the crust from getting too brown. Heat for about 15-20 minutes. Check if it's warm all the way through. You can also use a microwave, but the crust won't stay as crisp. If you want to freeze the tart, it's best to do this before baking it. Prepare the tart as usual, but don't bake it. Wrap it tightly in plastic wrap, then in foil. You can freeze it for up to two months. When you're ready to bake it, remove the wrap, and bake it straight from the freezer. Just add an extra 10-15 minutes to the bake time. For the full recipe, check out the detailed steps. If you don’t have ricotta, use cottage cheese. Blend it to make it smooth. Cream cheese is another good choice. Mix with a bit of milk for a lighter texture. You can also try goat cheese. It adds a nice tangy flavor. Yes! You can prepare the tart in advance. Assemble it the night before. Cover it tightly with plastic wrap. Store it in the fridge until you are ready to bake. Bake it fresh the next day for the best taste. To avoid sticking, grease the tart pan well with olive oil. If using phyllo pastry, brush each layer with oil. This helps keep it from sticking. You can also use parchment paper on the bottom. This makes it easy to lift out the tart. In this blog post, I covered how to make a Fresh Tomato Basil Tart. We discussed the key ingredients, steps for preparation, and baking. Tips for a perfect crust and keeping tomatoes crisp were shared. I also offered variations to suit your taste and smart storage tips. With these insights, you can create a tasty tart that impresses. Enjoy experimenting with flavors and making it your own!

Fresh Tomato Basil Tart

Indulge in the deliciousness of a Fresh Tomato Basil Tart that’s perfect for any occasion! This easy recipe features layers of juicy tomatoes, creamy ricotta, and fresh basil, all baked in a flaky crust. Ideal for sharing with friends or enjoying as a delicious appetizer, this tart is both simple and satisfying.
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Ingredients
  

1 pre-made phyllo pastry sheet or pie crust

4 medium ripe tomatoes, sliced

1 cup fresh basil leaves, chopped

1 cup ricotta cheese

1 cup shredded mozzarella cheese

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Optional: Balsamic glaze for drizzling

Instructions
 

Preheat the oven to 375°F (190°C).

    If using phyllo pastry, layer 4-5 sheets in a tart pan, brushing each layer with olive oil. If using a pie crust, place it in the tart pan and crimp the edges.

      In a mixing bowl, combine the ricotta cheese, garlic powder, salt, and pepper. Stir until well mixed.

        Spread the ricotta mixture evenly across the prepared pastry base.

          Layer the sliced tomatoes over the ricotta, slightly overlapping them.

            Sprinkle the mozzarella cheese over the tomatoes, then top with the chopped basil.

              Drizzle the remaining olive oil over the top of the tart.

                Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the cheese is bubbly.

                  Remove from the oven and let cool for a few minutes before slicing.

                    Optional: Drizzle with balsamic glaze just before serving for a sweet and tangy finish.

                      Prep Time: 15 min | Total Time: 45 min | Servings: 6-8