Tomato Basil Tart
1 frozen or refrigerated 9” piecrust
1 ½ c. shredded mozzarella cheese
5 medium plum tomatoes – chopped
1 c. loosely packed fresh basil leaves – chopped
2 garlic cloves – crushed
½ c. mayonnaise
¼ c. grated Parmesan cheese
1/8 tsp. white pepper
Place piecrust in 9” tart pan or pie plate. Bake pie shell per package directions. Remove from oven, sprinkle ½ c. mozzarella cheese on hot crust. Cool. Chop tomatoes and drain on paper toweling. Place in cooled piecrust. Sprinkle coarsely chopped basil and garlic over tomatoes in the shell. Combine 1 c. mozzarella cheese, Parmesan cheese, mayo, and pepper together and spread evenly over top of tomatoes, covering to edges. Bake @ 375 for 35-40 minutes until golden. You can make this 1-day in advance and reheat in 350-degree oven until warm.
Submitted by: Pat Hoeh