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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tomato Tart Recipe

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This recipe for Tomato Tart is from Nina and Dave's Family Favorites Cookbook, 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 folded, unbaked pie crust
1 1/2 c.
4 roma tomatoes
3/4 c. loosely packed fresh basil leaves
1/2 c. mayo
1/4 c.grated Parmesan
1/8 tsp. white pepper
Directions:
Directions:
Unfold crust and line 9" with crust. Press into the flute sides and trim edges. Don't prick. Partially bake in 450º oven 5-7 minutes until pastry is slightly dry.
Remove from oven. Sprinkle with 1/2 c. mozarella. Cool in pan on wire rack. Reduce oven temperature to 375º
Cut tomatoes into wedges;drain on paper towels. Arrange tomato over melted cheese in crust.
In processor, combine garlic and basil. Process until coarsely chopped.
In medium mixing bowl combine basil/garlic mixture, remaining mozarella, mayo, parm and pepper. Spread over wedges.
Bake in a 375º oven for about 25 minutes until cheese is golden. Let stand 5 minutes before slicing.
Number Of Servings:
Number Of Servings:
4 main dish servings
Personal Notes:
Personal Notes:
4 as a main dish or 8 as appetizer

 

 

 

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