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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I clipped this out of a Midwest Magazine years ago and it always gets rave reviews...Putting it here for safe keeping. Ingredients:
0.5 (15 ounce) package folded refrigerated unbaked pie crusts (1 crust) |
1 1/2 cups shredded mozzarella cheese, 6 ounces |
4 -5 roma tomatoes |
3/4 cup loosely packed fresh basil leaf |
4 garlic cloves, minced |
1/2 cup mayonnaise |
1/4 cup grated parmesan cheese |
1/8 teaspoon white pepper |
fresh basil leaf (to garnish) |
Directions:
1. Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (its 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, but add some pie weights. Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Remove pie weights. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temp to 375°F.
3. Meanwhile, cut the tomatoes into slices; drain the slices on paper towels. Arrange the tomato slices over the melted cheese in the baked crust.
4. In a food process 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 the tomato slices.
6. Bake in a 375°F oven for about 25 minutes or until cheese is golden on top. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.
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