Tomato-Basil Tart Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cheese Dishes · Main Dishes · San Benito County Cooks

Tomato-Basil Tart

submitted by Merilyn Strange of Hollister

1 unbaked pie crust
1 1/2 cups shredded mozzarella cheese
6-8 roma tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly ground white pepper, to taste
fresh basil leaves for garnish

Place unbaked pie crust in a 9 inch tart or quiche pan. Flute edges, and prick bottom with the tines of a fork all over sides and bottom of crust. Bake per your pie crust recipe. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack. Slice tomatoes and arrange on top of the melted cheese in the baked pie crust. In a food processor with the steel chopping blade in place, coarsely chop the basil and garlic. Sprinkle over the tomatoes. In a bowl, combine the remaining mozzarella cheese, mayonnaise, Parmigiano-Reggiano, and pepper. Spoon the cheese mixture over the basil mixture in the pie crust, spreading it evenly to cover the top. Bake in preheated oven at 375 degrees for about 35-40 minutes or till the top is golden and bubbly. Garnish with fresh basil leaves. Remove from tart pan and serve warm as an appetizer or as a main dish. Tastes even better the second or third day!

Recipe created 1997-06-14.

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