Fresh Tomato Tart

I like to make this using the tomatoes and basil from my garden at the lake.  This recipe combines the best of summer's  fresh basil and tomatoes.  It was published in the June 2005 Midwest Living.  We have served it as an hors d'oeuvre and as a side dish and have always gotten rave reviews.  

Makes: 8 servings
Yield: 8 appetizer or 4 main-dish servings
Prep 20 mins
Bake 25 mins /375 degree F

Stand 5 mins

Ingredients

1/2 pkg 15 - ounce rolled 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 teaspoon ground white pepper
Fresh basil leaves (optional)



Directions

Unroll the piecrust according to package directions. 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 in a 450 degree F oven 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 degree F.

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 in a 375 degree F oven 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.