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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Basil-Tomato Tart Recipe

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This recipe for Basil-Tomato Tart is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
4 cloves garlic
1/2 C mayonnaise
1/4 C grated Parmesan cheese
1/8 t white pepper
Directions:
Directions:
Number of Servings: 8
Place pie crust in 9" quiche dish or pie plate. Flute edges. Pre-bake according to package directions. Remove from oven and sprinkle with 1/2 C mozzarella cheese. Cool on a wire rack. Cut tomatoes into wedges and drain on paper towel. Arrange on top of melted cheese in baked pie shell.
In food processor bowl combine basil and garlic. Cover and process till coarsely chopped. Sprinkle over tomatoes. In medium bowl combine remaining cheese, mayo, Parmesan cheese and pepper. Spoon over basil mixture, spreading to evenly cover the top. Bake at 375º for 35-40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves.
Personal Notes:
Personal Notes:
We served this for Susan's shower - our first "bridge bride".

 

 

 

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