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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I received this recipe from a good friend of mine. It is a great way to us up fresh tomatoes from the garden. It reminds me a lot of pizza.Connie Stumpf, North Myrtle Beach, South Carolina Ingredients:
pastry for a single-crust pie (9 inches) |
1-1/2 cups (6 ounces) 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:
1. Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
2. 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.
3. Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
4. In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
5. Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly. Yield: 8 servings.
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