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"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

Tomato Pesto Tart Recipe

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This recipe for Tomato Pesto Tart is from The Boyd Family 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 refrigerated piecrust
2 cups (8 oz.) shredded mozzarella cheese, divided
5 plum tomatoes, sliced
½ cup mayo
¼ cup grated Parmesan cheese
2 T basil pesto
½ t black pepper
3 T chopped fresh basil
Directions:
Directions:
Unfold piecrust on a lightly greased baking sheet and roll into a 12" circle. Brush outer 1" of crust with water. Fold edges up and crimp. Prick Bottom. Bake at 425º for 8-10 minutes. Remove from oven and sprinkle with 1 cup mozzarella cheese. Let cool 15 minutes. Arrange tomato slices over cheese.
Stir together remaining 1 cup mozzarella cheese, mayo, Parmesan cheese, pesto and pepper. Spread over tomato slices.
Bake at 375º for 20-25 minutes. Remove from oven and sprinkle with fresh basil

 

 

 

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