Tomato Pesto Tart

• 1/4 cups Toasted Pine Nuts
• 1 clove Garlic, Large
• 2 cups Tightly Packed Fresh Basil
• 13 cups Parmesan Cheese, Grated
• 1/4 teaspoons Salt
• 1/4 teaspoons Fresh Ground Pepper
• 13 cups Olive Oil
• 1 package (15 Oz) Refrigerated Pie Crust
• 2 cups Shredded Mozzarella Cheese, Divided
• 1/2 cups Parmesan Cheese, Grated
• 1/2 cups Mayonnaise
• 2 Tablespoons Basil Pesto
• 1/2 teaspoons Fresh Ground Black Pepper
• 5 whole Plum Tomatoes (3 If Large)
• 3 Tablespoons Fresh Basil, Chopped

1. For Pesto:
2. Add all of the pesto ingredients, except olive oil into the small bowl of your Kitchen Ninja (food processor).
3. Pulse about 6 times.
4. Press the blend button, open the pour spout and drizzle in olive oil.
5. Stop blender and remove lid, scrape down sides.
6. Replace lid and pulse 3 to 4 more times.
7. Place pesto in an airtight container and refrigerate until ready to serve.
8. *This will make more pesto than you need for this recipe.
9. You can use the leftovers to make Pesto-Stuffed Chicken Rolls or as a pasta sauce, or freeze in ice cube trays, placed in a freezer bag and saved for this winter.
10. For Tart:
11. Preheat oven to 400 degrees F. Unroll pie crusts; stack on a lightly floured surface, rolling into a 12 inch circle.
12. Place crust on a baking sheet.
13. Fold over edge of crust and prick bottom with a fork.
14. Bake for 10 minutes.
15. Remove from oven and sprinkle with 1 cup of mozzarella cheese.
16. Allow to cool 15 minutes.
17. Lower oven to 375 degrees F. In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.
18. Arrange tomatoes over mozzarella topped crust.
19. Spread mayo-pesto mixture over tomatoes.
20. Bake for 25 minutes.
21. Sprinkle with fresh basil.
22. Allow to cool 5 minutes before slicing.
23. Can be served warm or at room temperature.
24. Excellent appetizer or served as a meal with a green salad.
25. Enjoy!
26. Miss
27. *Note: Pesto recipe adapted from Kitchen Ninja Cookbook; Tomato Pesto Tart adapted from Southern Living Magazine.

nuts, clove garlic, fresh basil, parmesan cheese, salt, fresh ground pepper, olive oil, pie crust, mozzarella cheese, parmesan cheese, mayonnaise, basil pesto, fresh ground black pepper, tomatoes, fresh basil

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/tomato-pesto-tart/ (may not work)