Shelly's Recipe

FRESH TOMATO TART

Category: Sides

1/2 of a 15 oz 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 tsp ground white pepper
Fresh basil leaves (optional)

Unfold the piecrust according to package. 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 at 450 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.

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 at 375 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.