"Hunger is the best sauce in the world."--Cervantes

Basil Tomato Tart Recipe

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This recipe for Basil Tomato Tart, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Florence Conrad Salisbury
Added: Friday, January 23, 2009


1 unbaked pie crust
1 1/2 c. shredded mozzarella cheese (6 oz.)
5 Roma or 4 medium tomatoes
1 c. loosely packed fresh basil leaves
1 clove garlic
1/2 c. mayonnaise (can use no fat)
1/4 c. grated Parmesan cheese
1/8 tsp. ground white(or black) pepper

Place rolled pie crust in 9" quiche dish or pie plate. Flute edge. Press with tines of fork and bake with another pie plate set on top of crust for 8 min. in preheated 450 oven.
Sprinkle crust with 1/2 c. mozzarella. Cool on rack for short time.
Slice tomatoes thinly; drain on paper towels.
Arrange tomatoes atop melted cheese in baked shell. Combine basil and garlic in food processor or blender and chop coarsely. Sprinkle over tomatoes.
Combine remaining mozzarella, mayonnaise, Parmesan, and pepper. Spoon over basil mixture, spreading to evenly cover top. Bake in 375 oven 35 - 40 min. or until top is golden and bubbly. Serve warm as appetizer or main dish.




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