Triple-Cheese Tart with Heirloom Tomatoes

Wisconsin Cheese Triple-Cheese Tart with Heirloom Tomatoes Recipe
Active Time
40 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago, Fontina or Ricotta can be used in this recipe.


  1. Heat oven to 425°F.
  2. Roll out pie pastry on a lightly floured surface. Transfer to a 9-inch tart pan with removable bottom; trim edges. Prick bottom and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Carefully remove parchment and pie weights. Bake for 5 minutes longer. Cool on a wire rack.
  3. Meanwhile, line a baking pan with three sheets of paper towel. Arrange tomato slices in a single layer on towels; sprinkle with salt. Let stand for 30 minutes, flipping slices halfway through. Pat tomato slices dry with towels.
  4. Place the ricotta, fontina, asiago and basil into a food processor; cover and process until mixture is smooth. Add egg; cover and pulse until blended. Lightly season with salt and pepper. Spread ricotta mixture over crust. Top with tomatoes. Lightly season with salt and pepper.
  5. Bake for 20-25 minutes or until filling is set and thermometer inserted into filling reads 160˚F, covering edges with aluminum foil if necessary. Let stand for 5 minutes before removing sides of pan for serving.
  6. Garnish with basil.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Recognized by industry’s top experts with over 200 awards, BelGioioso’s cheeses are known for their quality. Master Cheesemakers produce their cheeses with fresh milk and artisan cheesemaking techniques.

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