Fresh Tomato Tart

Recipe from

1/2 of a 15-oz refrigerated, unbaked pie crust, folded
1 1/2 cups mozzarella cheese, shredded
4 small fresh tomatoes
3/4 cup fresh basil leaves, loosely packed
4 cloves garlic
1/2 cup mayonnaise
1/4 cup Parmigiano-Reggiano cheese, grated
1/8 tsp ground white pepper
Fresh basil leaves (optional)

Unfold the pie crust according to package directions. Line a 9-inch tart pan with pie crust. Press the pie crust into the fluted sides of the tart pan and trim the edges. Do not prick. Partially bake in a 450°F oven for 5 to 7 minutes or until pie crust 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°F.

Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in the 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, mayonnaise, the grated Parmigiano-Reggiano cheese, and pepper. Spread mixture evenly over tomato wedges.

Bake in a 375°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 4–8 servings

Allergy Warning: Contains MilkContains EggsContains Soy

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