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Fresh Tomato Tart Recipe

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

Contributor:  
Contributor:  
Kathy Shingleton
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pkg Pillsbury refrigerated pie crust
2 C (8oz) shredded mozzarella cheese
3 T chopped fresh basil. divided
3 medium size ripe tomatoes, cut into 1/2 inch slices
1 1/2 T olive oil
1/4 tsp salt
1/4 tsp pepper

Directions:
Directions:
Preheat oven to 400 degrees.

Fit pie crust into 10 inch tart pan (pie pan will work too, but don't make crust too deep).
Trim any excess pastry along edges; generously prick sides and bottom.

Bake at 400 degrees for 5 minutes

Sprinkle cheese evenly into pastry shell and top with 2 T basil.
Arrange tomatoes on top; brush with olive oil, and sprinkle with salt and pepper.

Place on baking sheet in lower rack of oven and bake at 400 for 35 to 40 minutes.

Remove from oven, sprinkle with remaining basil.
Let stand 5 minutes before slicing.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This is a really great recipe for those of you who grow your own tomatoes...

 

 

 

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