Tomato Tart

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Hola!

Had a great weekend but now it’s time to get back to reality!

Saturday I went to the Scrapbook Expo. I was a bit disappointed. I thought it was going to be bigger. I still bought a couple of things at great prices so it was a success! Yesterday we went to the beach with family. We had a great time but I was so tired when we got home…and I didn’t do anything but sit around all day. It was an awesome day.

I have still been making all sorts of tomato meals and here is another delicious one! Tart. Tomato Tart.

This tart we so good!

Tomato Tart

Ingredients

  • /2 15 – ounce folded refrigerated unbaked piecrust (1 crust)
  • 1 1/2 cups shredded mozzarella cheese (6 ounces)
  • 4 roma or small regular tomatoes
  • 3/4 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mayonnaise or salad dressing
  • 1/8 teaspoon ground white pepper
  • Fresh basil leaves (optional)
 Directions
  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) or use a pie pan. Press the pastry into the  sides of the  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. 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. 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. 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. 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. 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.

This tart looks beautiful when it comes out of the oven!

Besos,

Flor

Recipe source midwestliving

nutrition facts

 

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