TOMATO TART
I have brought this to many get togethers and it is always a hit! They always ask for the recipe.....so be prepared!!
Provided by Kimber Lewis
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. 1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's 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. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
- 2. 2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F
- 3. 3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
- 4. 4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic
- 5. 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 tomato wedges.
- 6. 6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
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Arbaz Ch
[email protected]This tart was a bit too complicated for my taste. I think I'll stick to simpler recipes in the future.
tope alabi
[email protected]I'm not a fan of tomatoes, but I loved this tart! The goat cheese and pesto really balanced out the tartness of the tomatoes.
Ianis Solomon
[email protected]This tart is a great way to use up leftover tomatoes. It's also a great dish to serve for brunch or lunch.
Shab Mohammed
[email protected]I love this recipe! It's so versatile. I've made it with different types of tomatoes, cheeses, and herbs, and it's always delicious.
Evelina Eremeeva
[email protected]This tart was easy to make and turned out great! The only thing I would change is to add a little more salt to the filling.
Kamikaze Hobbit
[email protected]The crust was a bit too thick for my liking, but the filling was delicious. I'll definitely be trying this recipe again with a thinner crust.
Khan Emon
[email protected]This tart was a bit too tangy for my taste, but I think that's just because I used Roma tomatoes. Next time I'll try using a sweeter variety.
Kabir Shingh
[email protected]I made this tart for a potluck and it was gone in minutes. Everyone loved it! I'll definitely be making it again soon.
Yara
[email protected]This recipe is a keeper! It's so easy to make and it always turns out perfect. I love that I can use whatever tomatoes I have on hand.
Zohaib Hashmi
[email protected]I'm not a huge fan of tomatoes, but this tart was surprisingly delicious. The goat cheese and pesto really balanced out the tartness of the tomatoes.
Mike Law
[email protected]This tomato tart was a hit at my last dinner party! The flavors were amazing and the crust was perfectly crispy. I'll definitely be making this again.