Friday, August 16, 2019

Tomato Basil Tart

I cannot believe neither I nor my sister have blogged this recipe. Now, when tomatoes and basil are both so available - this is a perfect way to use them.  W usually make it at least once a year and since it can be eaten at room temp, it is a really good dish to take to a pot luck gathering.
Tomato Basil Tart - 8 appetizer or 4 main dish servings
(Picture shows recipe doubled.)

9" frozen pie crust - not deep dish
1/2 C mayonnaise
1-1/2 C shredded mozzarella
1/4 C grated Parmesan cheese
4 medium tomatoes
1/8 t ground white pepper
1 C loosely packed basil
4 cloves garlic
Fresh basil leaves (optional)

Pre-bake pie crust according to package directions.
Remove from oven. Sprinkle with 1/2 C mozzarella. Cool on wire rack.

Cut tomatoes into wedges; drain on paper towels.
Arrange wedges on melted cheese in the baked pie shell.
In a food processor, combine basil and garlic. Cover and process until well chopped.
Sprinkle over tomatoes.
In a medium mixing bowl, combine remaining mozzarella, mayonnaise, Parmesan and pepper.
Spoon cheese mixture over tomatoes and basil mixture, spreading to evenly cover the top to the edges.
Bake in a 375 degree oven for 35 - 40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with the optional basil leaves.