Fresh Tomato Tart Gluten Free

Recipe from

(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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Cook Time: NULL

Allergy Warning: Contains MilkContains EggsContains Soy

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