I received this tomato tart recipe from a good friend of mine. It's a fun way to use up fresh tomatoes from the garden, and it reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
Basil Tomato Tart
Basil Tomato Tart
Prep Time
20 min
Cook Time
20 min
Yield
8 servings
Ingredients
- Dough for a single-crust pie (9 inches)
- 1-1/2 cups shredded part-skim mozzarella cheese, divided
- 5 to 6 fresh plum tomatoes
- 1 cup loosely packed fresh basil leaves
- 4 garlic cloves
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon pepper
Directions
- Roll dough to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line crust with a double thickness of heavy-duty foil.
- Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
- Cut each tomato into 8 wedges; remove seeds. Arrange the tomato wedges 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, until the cheese is browned and bubbly, 20-25 minutes.
Nutrition Facts
1 piece: 345 calories, 27g fat (12g saturated fat), 47mg cholesterol, 413mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 8g protein.
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