Tomato-Pesto Tart

By Scrappin Broad

Southern Living Annual Recipes 2000, page 195

Ingredients

• 1/2 (15 oz.) pkg. refrigerated piecrusts
• 2 c (8 oz.) shredded mozzarella cheese, divided
• 5 plum tomatoes, sliced
• 1/2 c mayonnaise
• 1/4 c grated Parmesan cheese
• 2 Tbsp. basil pesto
• 1/2 tsp. freshly ground pepper
• 3 Tbsp. chopped fresh basil

Details

Servings 4

Preparation

Step 1

1. Unfold piecrust on a lightly greased baking sheet. Roll into a 12" circle. Brush outer 1" of crust with water. Fold edges up and crimp. Prick bottom.

2. Bake at 425 for 8-10 minutes. Remove from oven. Sprinkle with 1 c mozzarella cheese; cool 15 minutes. Arrange tomato slices over cheese.

3. Stir together remaining 1 c mozzarella cheese, mayonnaise and next 3 ingredients. Spread over tomato slices.

4. Bake at 375 for 20-25 minutes. Sprinkle with basil.

(Makes 4 main-dish or 8 appetizer servings.)