Fresh Tomato Tart
Recipe from www.midwestliving.com
|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