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Fresh Tomato Tart
- Makes: 8 servings
- Yield: 8 appetizer or 4 main-dish servings
- Prep 20 mins
- Bake 25 mins /375 degree F
- Stand 5 mins
Ingredients
-
1/2
15 -
ounce
folded refrigerated unbaked piecrust (1 crust)
-
1 1/2
cups
shredded mozzarella cheese (6 ounces)
-
4
roma or small regular tomatoes
-
3/4
cup
loosely packed fresh basil leaves
-
4
cloves garlic
-
1/4
cup
grated Parmesan cheese
-
1/2
cup
mayonnaise or salad dressing
-
1/8
teaspoon
ground white pepper
-
Fresh basil leaves (optional)
Directions
- Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
- Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
- Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
- In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
- In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
- Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
Nutrition Facts
(Fresh Tomato Tart)
Servings Per Recipe 8, chol. (mg) 30, sodium (mg) 343, carb. (g) 15, Fat, total (g) 23, cal. (kcal) 297
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