Tomato Basil Tart
- 1 whole Refrigerated Pie Crust
- 1-1/2 cup Shredded Mozzarella Cheese
- 5 whole Roma Tomatoes
- 1 cup Loosely Packed Basil Leaves
- 3 cloves Garlic, Minced
- 1/2 cups Mayonnaise
- 1/4 cups Asiago Cheese
- 1/8 teaspoons Ground White Pepper
- Place the uncooked pie shell in a 9-inch pie plate. Flute the edges. Line the shell with double layer of foil and bake at 450 degrees for 8 minutes. Remove the foil and bake for 4 minutes more until the crust is set and dry. Remove the pie from the oven and reduce the heat in the oven to 375 degrees.
- Sprinkle crust with 1/2 cup mozzarella cheese. Let the pie crust cool slightly. Cut the tomatoes into wedges and drain on paper towels. Arrange the tomato wedges over the cheese in the tart. Rough chop the basil, mince the garlic, and combine with the mayo, asiago cheese, remaining mozzarella cheese and pepper. Spoon the mixture over the tomatoes, spreading to cover. Bake at 375 degrees for 35-40 minutes until bubbly and browning. Garnish with basil leaves and serve warm.
pie crust, mozzarella cheese, tomatoes, basil, garlic, mayonnaise, ubc, ground white pepper
Taken from tastykitchen.com/recipes/sidedishes/tomato-basil-tart-2/ (may not work)