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Home > Pies - Pastries > Tarts
Basil Tomato Tart
Be ready. Your friends will request the recipe for this garden-fresh appetizer or entree.
Yields: 1 tart
Ingredients:
- 1/2 of a 15-ounce package folded refrigerated unbaked piecrust (1 crust)
- 1-1/2 cups shredded mozzarella cheese (6 ounces)
- 5 Roma tomatoes or 4 medium 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)
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.
Make-ahead tips:
Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.
Nutrition information: per serving: 312 calories, 24 g total fat, 5 g saturated fat, 27 mg cholesterol, 341 mg sodium, 18 g carbohydrate, 1 g fiber, 8 g protein, 9% vitamin A, 29% vitamin C, 16% calcium, 3% iron.
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