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Basil Tomato Tart Recipe

Basil Tomato Tart Recipe

I received this recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:8 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
  • 4. In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
  • 5. 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.