Basil Tomato Tart Recipe

By ROBandSEAN

Ingredients

• 1 refrigerated unbaked piecrust
• 1 1/2 cup shredded mozzarella cheese
• 5 roma 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)

Preparation

Step 1

PREPARATION:

Unfold piecrust according to package directions.

Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or till 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.

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

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

Bake in a 375 degree F. oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves