Directions:
- 1. Unroll piecrust. Line a 9-inch tart pan with the crust. Press into sides of pan. Don't prick.
- 2. Bake the crust for 5-7 minutes in a 450 degree oven or until slighly dry. Remove from oven. Spinkle with 1/2 cup of mozarella & set aside to cool.
- 3. Reduce oven temp to 375 degrees.
- 4. Cut tomatoes into wedges & drain the wedges on paper towels. Arrange the wedges over the melted cheese in the baked crust.
- 5. Snip basil & mince the garlic and mix them together.
- 6. In a medium mixng bowl, combine the basil-garlic mixture, the remaining mozzarella, the mayonnaise, and the grated Parmesan. Spread the mixture eveny over the tomato wedges.
- 7. Bake the tart in a 375 degree over for 25 minutes or until cheese is golden. Remove from oven.
- 8. Let tart stand for 5 minutes before cutting into wedges. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.3 Kcal (818 kJ) | ||
| Calories from fat | 155.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Cholesterol | 28.53mg | 10% | |
| Sodium | 336.99mg | 14% | |
| Potassium | 92.78mg | 2% | |
| Total Carbs | 3.07g | 1% | |
| Sugars | 1.25g | 5% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 8.79g | 18% | |
| Vitamin C | 5.2mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 245.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 176.54 Kcal (739 kJ) | ||
| Calories from fat | 140.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.6g | 27% | |
|---|---|---|---|
| Cholesterol | 25.79mg | 10% | |
| Sodium | 304.62mg | 14% | |
| Potassium | 83.87mg | 2% | |
| Total Carbs | 2.77g | 1% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.35g | 2% | |
| Protein | 7.95g | 18% | |
| Vitamin C | 4.7mg | 9% | |
| Iron | 0.1mg | 1% | |
| Calcium | 222mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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