Fresh Tomato Tart Gluten Free
Recipe from www.midwestliving.com
|(6) 6-inch gluten-free corn tortillas|
|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)|
Brush both sides of the tortillas with oil. Press each tortilla into a one muffin cup of a 6 muffin pan. Trim edges if desired. Bake in a 250°F oven for 3 to 5 minutes or until crisp.
Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 350°F.
Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over among the shells over the melted cheese.
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 in the shells.
Bake in a 350°F oven for about 15 to 20 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 6 servings
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