tomato tart
(1 rating)
I have brought this to many get togethers and it is always a hit! They always ask for the recipe.....so be prepared!!
(1 rating)
yield
8 as appetizer, 4 as main dish
prep time
20 Min
cook time
25 Min
Ingredients For tomato tart
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1/2 of a ozfolded refrigerated unbaked piecrust (1 crust)
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1-1/2 ccups shredded mozzarella cheese
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4 mdroma or small regular tomatoes
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3/4 ccup loosely packed fresh basil leaves
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4 clovegarlic
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1/4 cgrated parmesan cheese
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1/2 cmayonnaise
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1/8 tspground white pepper
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1 bunchfresh basil leaves
How To Make tomato tart
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11. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
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22. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F
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33. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
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44. 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
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55. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
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66. Bake in a 375 degree 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 8 appetizer or 4 main-dish servings.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tomato Tart:
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