• 60minutes
  • 357calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 0 1/2 (15 ounce) package folded refrigerated unbaked pie crusts (1 crust)

  2. 1 1/2 cups shredded mozzarella cheese ,

  3. 6 ounces

  4. 4 -5 roma tomatoes

  5. 3/4 cup loosely packed fresh basil leaf

  6. 4 garlic cloves , minced

  7. 1/2 cup mayonnaise

  8. 1/4 cup grated parmesan cheese

  9. 1/8 teaspoon white pepper

  10. fresh basil leaf (to garnish)

Instructions Jump to Ingredients ↑

  1. Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (its 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, but add some pie weights. Partially bake in a 450°F oven to 5 to 7 minutes or until pastry is slightly dry.

  2. Remove from oven. Remove pie weights. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temp to 375°F.

  3. Meanwhile, cut the tomatoes into slices; drain the slices on paper towels. Arrange the tomato slices over the melted cheese in the baked crust.

  4. In a food process bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.

  5. 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 the tomato slices.

  6. Bake in a 375°F oven for about 25 minutes or until cheese is golden on top. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.


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