Tomato Cottage Cheese Tart

Tomato Cottage Cheese Tart

With roots in the South, this summer gardener’s delight pairs fresh tomatoes and basil with creamy cottage cheese in a crust for a satisfying meatless entrée or complimentary side.
20 minutes prep time
Prep Time

20 minutes

serves 1


55 to 60 minutes cook time
Cook Time

55 to 60 minutes

easy difficulty



  • 1

    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.

    Back to Ingredients
  • 2

    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.
    Tips: To 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.

    Back to Ingredients
ae pattern

Craft a Delicious Dish or Snack with OUR RECIPES

Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!
ae pattern