Shelly's Recipe

FRESH TOMATO TART

Category: Quiche and Savory Tarts / Tartlettes

1 unbaked piecrust
1 1/2 cups shredded mozzarella cheese
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 directions. Line a 9 inch tart pan with pastry. Press the pastry into the fluted sides of the tart pan and trim the edges. Do not prick. Partially bake at 450 for 5 to 7 minutes or until pastry is slightly dry. Remove from oven. Sprinkle with 1/2 cup 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 wedges over the melted cheese in a baked crust. In a food processor bowl, combine basil and garlic; cover and pulse until coarsely chopped.

In a medium mixing bowl, combine the basil-garlic mixture, remaining shredded mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spread evenly over tomato wedges. Bake 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 servings.