Tomato Tart

By ginasheppard

Ingredients

• 1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
• 1-1/2 cups shredded mozzarella cheese (6 ounces)
• 5 Roma tomatoes or 4 medium tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise or salad dressing
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper
• Fresh basil leaves (optional, for garnish)

Details

Servings 8

Preparation

Step 1

1. Unfold pie crust according to package directions. Place in a 8-to-9 inch tart pan or springform pan. Fold over and flute edge; press with the tines of a fork or fingers, if desired. Bake crust in 450 degree F. oven 6-8 minutes, until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.

2. Cut tomatoes into wedges; drain on paper towels or in strainer. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped.

3. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, pepper and basil/garlic mixture. Spoon cheese mixture over tomatoes, spreading to evenly cover the top.

4. Bake in a 375 degree F oven for 25 -to 30 minutes or until top is golden and bubbly. Release sides from pan and serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.