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Basil Tomato Tart
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- #42473
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 refrigerated unbaked pie crust
1 1/2 cup shredded mozzarella cheese
5 Roma 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)
directions
Unfold pie crust 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 degrees F. oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves.
added by
yikes_edoc
nutrition data
397 calories, 32 grams fat, 20 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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reviews & comments
December 22, 2010
This was a great tart - I used it at a cocktail party as a passed appetizer. Be sure to make extra!