Basil Tomato Tart
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I received this recipe from a good friend of mine. It is a great was to use up fresh tomatoes from the garden. It reminds me a lot of pizza.
Connie Stumpf North Myrtle Beach, South Carolina
Basil Tomato Tart Recipe
Basil Tomato Tart
Pastry for a single-crust pie (9 inch)
1 ½ cups (6 oz.) shredded part-skim mozzarella cheese, divided
5-6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
½ cup mayonnaise
¼ cup grated Parmesan cheese
1/8 tsp. pepper
Roll pastry to fit a 9 inch tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
Bake at 450 F. for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat on 375 F. Sprinkle ½ cup mozzarella over the hot crust.
Cut each into eight (8) wedges; remove seeds. Arrange over cheese.
In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. 8 servings
(Recipe for Basil Tomato Tart was in tasteofhome.com)
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