TravelTalkOnline Forums People Talk Recipes Tomato Basil Tart

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.

Ooh! I can't wait to make this one!

This is delicious!!! Do you think I could make it the night before and cook the next morning?

OOPS, I forgot to sign in.

That sounds delish. Michael makes a great one too. I'll have to get him to contribute his recipe. I've made it and it's great!!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Gotta try this one

You know I'm not sure. I've assembled it and waited a couple of hours before baking it. I've never tried making it the night before. But you could get the various layers ready for sure and assemble it the next day. I'm just not sure how the crust would do overnight. If you do it, let me know how it works out!
Patti

I wouldn't want to leave all of those ingredients out of the fridge overnight, and you never want to refrigerate tomatoes. I also think the liquid would leech out of the tomatoes and make the crust soggy.