"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Basil-Tomato Tart Recipe

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This recipe for Basil-Tomato Tart, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Reinke
Added: Saturday, July 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 unbaked piecrust
1 1/2 cups shredded mozzarella cheese (6 oz)
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 tsp. white pepper

Directions:
Directions:
Place piecrust in 9 inch quiche dish or glass pie plate. Flute edge of crust. Pre-bake according to package directions. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool on wire rack.
Cut tomatoes into thin wedges; drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In food processor bowl combine basil and garlic, cover and process until coarsely chopped. Sprinkle over tomatoes.
In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake in a 375 degree oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. Makes 8 appetizer or 4 main-dish servings.

Number Of Servings:
Number Of Servings:
8 appetizers or 4 main-dish

 

 

 

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