Mandi Bagley
1 unbaked pie crust (I get one from the freezer section of the grocery store and let it thaw)
1-1/2 C. shredded mozzarella cheese
5 roma or 4 medium tomatoes
1 C. fresh basil leaves
4 cloves garlic
1/2 C. mayo
1/4 C. grated Parmesan cheese
1/8tsp. ground white pepper
Bake pie crust according to package directions, or about 7-10 minutes until light golden brown. Remove from oven and sprinkle bottom of crust w/1/2 C. of the mozzarella cheese. Cut tomatoes into wedges and drain on paper towels. Arrange wedges atop melted cheese in the crust. In a food processor or blender, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayo, and parmesan cheese and pepper. Spoon cheese mixture over basil and tomatoes, spreading evenly to cover the top. Bake in a 375 degree oven for 35-40 minutes or until top is golden and bubbly. If crust gets too brown, cover just the crust with strips of foil. Serve warm. If desired, sprinkle w/ basil leaves. Makes 8 appetizers or 4 main dish servings.
(*When I made the recipe for enrichment I didn’t have any fresh basil or white pepper. I substituted about a TBSP of dry basil for the fresh and black pepper for the white.)
Subscribe to:
Post Comments (Atom)
1 comment:
This recipe was posted a long time ago, and I don't know if Mandi will ever see my comment, but I just made this tart, and I absolutely LOVED it. So delicious and easy too. Thanks for the great recipe idea.
Tiffany Pierce (friend of Melanie Hegewald)
Post a Comment