Have I got a delicious recipe for you!! I made this tart last night, and it was so delicious. It was such a shame some of it had to go to waste, since Jason and I can only eat so much. I didn't think it would be good left over. I will definitely be making this again. I got the recipe from a Lehi ward blog. The post author is Mandi Bagley (who I don't know), and I already left a comment to thank her for sharing such a yummy recipe.
Ingredients:
1 unbaked pie crust
1-½ C. shredded mozzarella cheese
5 Roma or 4 medium tomatoes
1 C. fresh basil leaves, chopped finely (can substitute 1 T. dry basil)
4 cloves garlic, finely minced
½ C. mayo
¼ C. grated Parmesan cheese
⅛ t. ground white pepper
Directions:
Bake pie crust according to package directions, or about 7-10 minutes until light golden brown. Remove from oven and sprinkle bottom of crust with ½ C. of the mozzarella cheese. Dice tomatoes and drain on paper towels, eliminating as many seeds as possible. Arrange tomatoes atop melted cheese in the crust. In a food processor or blender, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayo, parmesan cheese and pepper. Spoon cheese mixture over basil and tomatoes, spreading evenly to cover the top. Bake in a 375 degree oven for 35-40 minutes or until top is golden and bubbly. If crust gets too brown, cover just the crust with strips of foil. Serve warm. If desired, sprinkle w/ basil leaves. Makes 8 appetizers or 4 main dish servings.
2 comments:
Looks good. I still don't know if I know exactly what a "tart" is. Is it just the way it's served?
Tarts are really just single-crust pies. They can be either sweet or savory. For savory tarts the crust is usually like American pie crust (like this one). For fruit tarts the crust is a lot like shortbread. You just serve them like you would a pie.
Post a Comment