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Heirloom Tomato Tart

45 Mins


6 Martin’s 12-Sliced Potato Rolls, halved

1/4 Cup Olive Oil

1 1/4 Cups Ricotta Cheese

1 Tablespoon Fresh Basil, chopped, plus more for topping

1 Tablespoon Fresh Chives, chopped, plus more for topping

1/2 Teaspoon Lemon Zest

Salt and Pepper, to taste

1 - 2 Pounds Heirloom Tomatoes, sliced to ¼-inch thickness (and/or Grape Tomatoes, sliced in half)

Serves: 6


Step 1

Heat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.

Step 2

Keeping the rolls connected to one another, slice the entire sheet of 6 rolls in half so you have two 3×2 sheets of halved rolls.

Step 3

Lay both halved sheets of rolls on the prepared baking sheet. Brush lightly with olive oil. Bake in oven for 3-4 minutes until lightly toasted.

Step 4

Meanwhile, in a medium bowl, stir together the ricotta cheese, basil, chives, lemon zest, salt and pepper until well combined. Spread evenly on top of the toasted rolls, leaving a thin border along the edges.

Step 5

Top rolls with sliced heirloom tomatoes and/or halved grape tomatoes. Sprinkle with more salt and pepper.

Tip: Try using several different colors and sizes of tomatoes for a nice variety.

Step 6

Bake tart 10-15 minutes or until golden brown and warmed through.

Step 7

Cool slightly; season with salt and pepper to taste. Top with more basil and chives, if desired. Serve warm or at room temperature.

Recipe adapted from: