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Slow Cooker Cherry Tomato Tart Recipe

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This recipe for Slow Cooker 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:  
1 recipe pie crust
2 cups cherry tomatoes, halved
½ cup shredded parmesan
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. Roll pastry into 14x 11 inch oval. Transfer to foil. Ease foil and pastry into the liner of a 6 quart oval slow cooker. Fold down top of pastry edges to make an even crust that extends 1 inch up the sides. In a medium bowl combine tomatoes, ¼ cup parmesan, oil and pepper. In a small bowl beat the remaining parmesan with the cream cheese, mayonnaise, yolk and lemon zest. Spread cheese mixture over the crust. Top with the tomato mixture. Cover and cook on high 3 ½ hour or until crust is golden, giving crockery liner a turn halfway through if possible. Turn off cooker. Remove crockery liner from cooker. Let stand, uncovered, 30 minutes before serving. Sprinkle with basil.

 

 

 

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