Tomato Basil Tart
Serves appetizer for 8 or main for 4
Ingredients
- 1 prepared pie crust (refrigerated)
- 1 1/2 cups shredded mozzarella cheese
- 4 Roma tomatoes
- 3/4 cup loosely packed fresh basil leaves, chopped
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon white pepper
Directions
- Unroll pie crust according to package directions and line a 9-inch tart pan with pastry. Press pastry into fluted sides and trim edges. Partially bake in a 450°F oven for 5–7 minutes, until pastry is slightly dry.
- Remove crust from oven. Sprinkle 1/2 cup of the mozzarella cheese over crust. Cool slightly and reduce oven temperature to 375°F.
- Meanwhile, cut tomatoes into wedges and drain on paper towels.
- In a food processor, combine basil and garlic; pulse on and off until coarsely chopped.
- In a medium bowl, combine basil–garlic mixture, remaining mozzarella, mayonnaise, Parmesan, and white pepper. Spread mixture evenly over tomatoes in crust.
- Bake at 375°F for about 25 minutes, or until cheese is golden.
- Let stand 5 minutes before cutting into wedges. Serve warm.
Notes
Savory tomato tart with basil and garlic. Best served warm.