This one is a favorite in my extended family. It can be served in small slices or larger slices as a side dish. Very good!
Basil-Tomato Tart
1/2 of a 15-oz. pkg folded refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 oz.)
5 Roma or 4 medium tomatoes (we use Roma- less seeds)
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesean cheese
1/8 tsp. ground white pepper
Fresh basil leaves (optional (for garnish))
Place pie crust in a 9-inch tart pan or glass pie plate. Flute edge.
Pre-bake according to package directions. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on wire rack.
Cut tomatoes into thin wedges; drain on paper towels. I season with salt and pepper. Arrange tomato wedges
atop melted cheese in the baked pie shell. In a food processor combine basil and garlic; cover and process till coarsely chopped.
Sprinkle over tomatoes.
In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesean cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake in a 375 oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm (or at room temperature). If desired, sprinkle with basil leaves. Makes 8 appetizer (side dish) or 4 main-dish servings.
