Tomato Pesto Tart

81
Tomato Pesto Tart

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    sheet refrigerated pie pastry

  • 1-½

    cups (6 ounces) shredded part-skim mozzarella cheese, divided

  • 2

    plum tomatoes, thinly sliced

  • ½

    cup mayonnaise

  • ¼

    cup grated Parmesan cheese

  • 2

    tablespoons prepared pesto

  • ½

    teaspoon freshly ground pepper

Directions

•On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned. • Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6 servings.


Nutrition

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