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!
- /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)
- 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.
- 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.
- Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
- 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.
- 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.
- 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!
Recipe source midwestliving