Basil-Tomato Tart
- 1/2 of 15oz package refrigerated unbaked pie crust (1 crust)
- 1 1/2 Cups of Shredded Mozzarella Cheese
- 5 Roma Tomatoes
- 1 Cup of Loosely packed Basil Leaves
- 4 Cloves of Garlic
- 1/2 Cup Mayo
- 1/2 Cup grated Parmesan Cheese
- 1/8 teaspoon ground white pepper
- Unfold pie crust according to package directions. Place in a 9 inch quiche dish or glass pie plate. Flute edges: press with the tines of a fork if desired. Pre-bake according to package directions. Remove from oven. Sprinkle with 1/2 cup of mozzarella cheese. Cool on wire rack.
- Cut tomato3es into wedges: drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl combine basil and garlic: cover and process till coarsley chopped. Sprinkle over the tomatoes.
- In a medium mixing bowl combine remaining mozzarella cheese, mayo, parmesan cheese and pepper. Spoon cheese mixture over basil mixture, spreading evently to cover the top.
- Bake in 375 degree oven for 35 to 40 minutes or until the top is golden and bubbly. Serve Warm.
crust, mozzarella cheese, tomatoes, basil, garlic, mayo, parmesan cheese, ground white pepper
Taken from www.epicurious.com/recipes/member/views/basil-tomato-tart-50037870 (may not work)