Tomato Basil Tart
From the Pottstown Mercury
- 1 refrigerated pie crust
- 1 1/2 cups grated mozzarella cheese
- 4-5 tomatoes
- 1 cup lookely packed fresh basil, chopped
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/8 tsp pepper
Bake pie crust according to package directions. while still warm, sprinkle with 1/2 cup mozzarella cheese.
Cut tomatoes into wedges, drain on paper towel. Arrange on top of cheese.
In food processor, combine basil and garlic. Process until coarsely chopped. Sprinkle over tomatoes.
In bowl, combine rest of mozzarella, mayo, parmesan, and pepper. Spoon evenly over tart.
Bake at 375F for 35-40 minutes. Serve warm.
Yields 8-10 servings.