- Pastry for a single-crust pie (9 inches)
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 5 to 6 fresh plum tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
- Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
- Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
- In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
- Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
Reviews for Basil Tomato Tart
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Though I started making this as a joke for my pie loving, tomato hating family ("tomato pie??") it has become a favorite, highly requested dish! I also thinly slice the tomatoes, as the other commenter stated. And substitute half the mayo with sour cream instead. (Gives a little different texture.)
This recipe is awesome and really simple to make. I have made it several times for family and work gatherings and I always have to sneak a piece for me because it disappears so quickly. A couple of things I did differently was to slice the tomatoes instead of cutting them into wedges. That way every slice has tomatoes in it. I also use extra garlic because i love it and I don't use the food processor. It's easier and doesn't really make a difference as far as I'm concerned and from the way it disappears it doesn't matter to anyone else either!