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Tomato Cottage Cheese Tart

  • 1 9-inch frozen pie shell
  • 3 pounds ripe red tomatoes
  • ¼ cup fresh basil leaves, thinly sliced
  • Salt and pepper to taste
  • 1 cup AE Cottage Cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded Swiss or white Cheddar cheese
  • ¼ cup mayonnaise



Preheat oven to 350°. Unwrap pie shell and place on a baking sheet. Bake for 10 minutes or until lightly browned. Remove pie shell from the oven and set aside; leave oven on.

Cut tomatoes in half and squeeze each half to remove juice and seeds; slice. Layer tomato slices in the prebaked pie shell, sprinkling with the basil between layers; season with salt and pepper if desired. Mix remaining ingredients together in a bowl, then spread over the top of the tomatoes. Bake for 45–50 minutes or until cheese mixture melts and turns golden brown. Remove pie from oven and let stand until room temperature before slicing into wedges and serving.

AE Recipe TipTo help prevent the crust from turning soggy from the tomato juices, brush lightly beaten egg white over the surface of the crust before prebaking it.

To expose the seed chambers, be sure to cut the tomatoes across their “equators” rather than lengthwise through their stems.

Makes Makes one 9-inch tart