Basil TOMATO Tart
(from BearNakedBaker’s recipe box)
Read recipe through before start. Cut and drain tomatoes well in advance (2 hours).
Source: RICK
Prep time: 30 minutes
Cook time: 35 minutes
Serves 8 people
Categories: Dinner
Ingredients
- 1/2 package rolled refrigerated unbaked pie crust (1 crust)
- 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
- 5 Roma tomatoes or 4 medium tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 cloves garlic
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese (+More for TOP)
- 1/8 teaspoon ground white pepper
- Fresh basil leaves
Directions
-
Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.
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Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
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In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.
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Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM