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Three Cheese and Tomato Tart

6 portions


  • Uncooked pie crust of 23 cm (9 in)
  • 4 large tomatoes cut in 80 mm (1/3 in) thick sections
  • 250 ml (1 cup) fresh basil leaves, well packed
  • 160 ml (2/3 cup) Ricotta from here
  • 2 large eggs, lightly beaten
  • 125 g (4 oz) Baluchon cheese, grated
  • 125 ml (1/2 cup) Raclette From Here, grated
  • 5 ml (1 tsp.) olive oil
  • Salt and pepper to taste
  • Fresh basil leaves for garnish


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • With a food processor, purée the basil leaves, ricotta and eggs to a smooth mixture. Add eggs and mix until preparation is uniform.
  • Add the two other cheeses. Add salt and pepper to taste.
  • Mix until the filling is consistent.
  • Use paper towel to throughly dry tomato sections on both sides.
  • Place enough tomato sections on tart to cover. Set aside remaining tomato sections.
  • Spread the cheese mixture over the tart, smoothing the surface well.
  • Cover with remaining tomato sections, slightly overlapped.
  • Brush with olive oil.
  • Bake tart at 175°C (350°F) for 45 minutes or until the cheese filling is firm.
  • Let cool 10 minutes. Remove from mould. Garnish with fresh basil leaves.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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