 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
A ready to-bake piecrust and Sargento Shredded Reduced Sodium Mozzarella cheese make this a simply delicious meal. Ingredients:
1 refrigerated rolled ready-to-use pie crust |
3 medium plum tomatoes, thinly sliced crosswise |
1 tablespoon balsamic glaze |
1/4 cup chopped fresh basil |
1 3/4 cups sargento ® shredded reduced sodium mozzarella cheese, divided |
Directions:
1. Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
2. Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
3. Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.
|
|