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Posted February 09, 2006 10:30 AM
This is the one I make. I make my crust from scratch though.
Today I have Sunset Campari tomatoes to use in this. DELISH!
Tomato Basil Tart
BY : Jacqui @RQ
1 piecrust (folded dairy section)
1 1/2 Cups mozzarella -- shredded
5 Roma tomatoes -- cut in wedges
1 Cup fresh basil leaves
4 cloves garlic
1/2 Cup mayonnaise
1/4 Cup Parmesan cheese
1/8 teaspoon white pepper
Unfold piecrust and place in a 9" quiche dish or pie plate. Flute edges
and prick with fork (dock). Pre-bake according to package directions.
Remove from oven and sprinkle 1/2 of the mozzarella immediately. Cool on
wire rack.
Arrange tomato wedges over the melted cheese in the shell.
Place basil and garlic in food processor until coarsely chopped. Sprinkle
over tomatoes.
Mix mayo, mozzarella, parmesan and pepper. Spoon over basil mixture,
spreading evenly.
Top with remaining cheese.
Bake at 375* 35-40 minutes until golden and bubbly.
Serve warm.
Posted February 09, 2006 10:30 AM
This is the one I make. I make my crust from scratch though.
Today I have Sunset Campari tomatoes to use in this. DELISH!
Tomato Basil Tart
BY : Jacqui @RQ
1 piecrust (folded dairy section)
1 1/2 Cups mozzarella -- shredded
5 Roma tomatoes -- cut in wedges
1 Cup fresh basil leaves
4 cloves garlic
1/2 Cup mayonnaise
1/4 Cup Parmesan cheese
1/8 teaspoon white pepper
Unfold piecrust and place in a 9" quiche dish or pie plate. Flute edges
and prick with fork (dock). Pre-bake according to package directions.
Remove from oven and sprinkle 1/2 of the mozzarella immediately. Cool on
wire rack.
Arrange tomato wedges over the melted cheese in the shell.
Place basil and garlic in food processor until coarsely chopped. Sprinkle
over tomatoes.
Mix mayo, mozzarella, parmesan and pepper. Spoon over basil mixture,
spreading evenly.
Top with remaining cheese.
Bake at 375* 35-40 minutes until golden and bubbly.
Serve warm.