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Crockpot Cherry Tomato Tart Recipe

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This recipe for Crockpot Cherry Tomato Tart is from The Yandrick Family Cookbook Project, 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:  
Non stick cooking spray
1 recipe homemade pastry
2 cups cherry tomatoes, halved
½ cup finely shredded parmesan cheese
1 T olive oil
¼ tsp black pepper
4 ounces cream cheese, softened
¼ cup mayonnaise
1 egg yolk
1 tsp lemon zest
Fresh basil, thinly sliced
Directions:
Directions:
Coat a large sheet of foil with cooking spray. On a lightly floured surface, roll dough into a 14 x 11 inch oval. Transfer to foil. Ease foil and pastry into the liner of a 6 quart oval slow cooker. Fold down top edges of pastry to make an even crust that extends 1- 1 ½ inches up the sides. In a medium bowl, combine tomatoes, ¼ cup parmesan, olive oil and black pepper. Set aside. In a small bowl beat the remaining parmesan, cream cheese, mayonnaise, egg yolk and lemon zest. Spread this mixture over crust and top with tomato mixture.
Cover and cook on high 3 ½ hours, giving crockery liner a half-turn halfway through if possible. Sprinkle with remaining cheese. Cook 10 minutes longer. Turn off cooker. If possible, remove crockery from liner. Let stand uncovered, 30 minutes before serving. Sprinkle with basil prior to serving.

 

 

 

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