Basil TOMATO Tart

(from BearNakedBaker’s recipe box)

Read recipe through before start. Cut and drain tomatoes well in advance (2 hours).

Source: RICK

Prep time: 30 minutes
Cook time: 35 minutes
Serves 8 people

Categories: Dinner

Ingredients

  • 1/2 package rolled refrigerated unbaked pie crust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces) DIVIDED into 1 Cup and a 1/2 Cup
  • 5 Roma tomatoes or 4 medium tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese (+More for TOP)
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves

Directions

  1. Unroll pie crust. Place in 9" Pie/ Quiche dish. Flute edges… Prick crust with fork. Line pie shell with double-thickness of foil. Bake in 450* oven 8 minutes. Remove foil. Bake 4-5 minutes more. Remove from oven. REDUCE oven temp to 375*. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool shell slightly.

  2. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop cheese in pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.

  3. In medium mixing bowl combine remaining Mozzarella cheese, mayo, Parmesan cheese, and pepper. Spoon cheese mixture over basil leaves, spreading to evenly cover the top.

  4. Bake in 375* oven 35-40 minutes or until top is golden and bubbly. SERVE WARM

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