Basil Tomato Tart

Name: Basil Tomato Tart
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: Dough for a single-crust pie (9 inches); 1-1/2 cups shredded part-skim mozzarella cheese, divided; 5 to 6 fresh plum tomatoes; 1 cup loosely packed fresh basil leaves; 4 garlic cloves; 1/2 cup mayonnaise; 1/4 cup grated Parmesan cheese; 1/8 teaspoon pepper

Total Time Prep: 20 min. Bake: 20 min.

Yield 8 servings

Test Kitchen Approved

I received this tomato tart recipe from a good friend of mine. It's a fun way to use up fresh tomatoes from the garden, and it reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina

Ingredients

Dough for a single-crust pie (9 inches)
1-1/2 cups shredded part-skim mozzarella cheese, divided
5 to 6 fresh plum tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper

Directions

Roll dough to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line crust with a double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
Cut each tomato into 8 wedges; remove seeds. Arrange the tomato wedges over cheese.
In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

Nutrition Facts

1 piece: 345 calories, 27g fat (12g saturated fat), 47mg cholesterol, 413mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 8g protein.

I received this recipe from a good friend. It's a great way to use up fresh tomatoes from the garden, and it tastes a lot like pizza. —Connie Stumpf, North Myrtle Beach, South Carolina

Recipe Creator