1898 Waverly Inn

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Recipe

Fresh Tomato Tart: Appetizer-Snack

Servings: 8

Prep time:45 minutes

Ingredients:

  • 1 crust refridgerated unbaked piecrust

  • 1 1/2 cups shredded mozzarella cheese

  • 4 roma or small regular tomatoes

  • 3/4 cup lossely packed fresh basil leaves

  • 4 cloves garlic

  • 1/4 cup grated Parmesan cheese

  • 1/2 cup mayonnaise or salad dressing

  • 1/8 teaspoon ground white pepper

  • fresh basil leaves (optional)

Step 1:

Preheat oven to 450 degrees. Unfold the pie crust according to package directions. Line a 9 inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom.) Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake for 5 to 7 minutes or until pastry is slightly dry.

Step 2:

Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in the baked crust.

Step 3:

In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.

Step 4:

In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.

Step 5:

Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves.

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