Fresh Tomato Tart

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 0.5 (15 ounce) package folded refrigerated unbaked pie crusts (1 crust)
• 1 1/2 cups shredded mozzarella cheese, 6 ounces
• 4 -5 roma tomatoes
• 3/4 cup loosely packed fresh basil leaf
• 4 garlic cloves, minced
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon pepper
• fresh basil leaf (to garnish)

Recipe

• 1 unfold the pie crust according to package directions. line a 9-inch tart pan with pastry (its easier to remove the baked tart if pan has a removable bottom). press the pastry into the fluted sides of the tart pan and trim the edges. don't prick, but add some pie weights. partially bake in a 450°f oven to 5 to 7 minutes or until pastry is slightly dry.
• 2 remove from oven. remove pie weights. sprinkle with 1/2 cup of the mozzarella cheese. cool in pan on a wire rack. reduce oven temp to 375°f.
• 3 meanwhile, cut the tomatoes into slices; drain the slices on paper towels. arrange the tomato slices over the melted cheese in the baked crust.
• 4 in a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. or snip the basil and mince the garlic.
• 5 in a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated parmesan cheese, and pepper. spread the mixture evenly over the tomato slices.
• 6 bake in a 375°f oven for about 25 minutes or until cheese is golden on top. let stand 5 minutes before cutting into wedges. serve warm. if you like, garnish with additional basil leaves.