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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Delicious! Greast as an appetizer for a party...or I served it as a side dish with pasta. I baked this in a springform pan so that I could remove the sides and slide entire baked tart onto a serving plate. Ingredients:
1 refrigerated unbaked piecrust |
2 cups shredded mozarella cheese |
4 roma tomatoes |
3/4 cup loosely packed fresh basil leaves |
4 cloves garlic |
1/2 cup mayonnaise |
1/4 cup grated parmesan cheese |
Directions:
1. 1. Unroll piecrust. Line a 9-inch tart pan with the crust. Press into sides of pan. Don't prick.
2. 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. 3. Reduce oven temp to 375 degrees.
4. 4. Cut tomatoes into wedges & drain the wedges on paper towels. Arrange the wedges over the melted cheese in the baked crust.
5. 5. Snip basil & mince the garlic and mix them together.
6. 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. 7. Bake the tart in a 375 degree over for 25 minutes or until cheese is golden. Remove from oven.
8. 8. Let tart stand for 5 minutes before cutting into wedges. Serve warm.
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