Ripe Tomato Tart

Gooseberry Patch
Ripe Tomato Tart Recipe
Photo: Gooseberry Patch
What better way to showcase summer's perfectly ripe tomatoes than this savory tart accented with fresh herbs and cheese.
Makes 6 servings


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1 9-inch pie crust
1 1/2 cup shredded mozzarella cheese, divided
4 roma tomatoes, cut into wedges
3/4 cup fresh basil, chopped
4 cloves garlic, minced
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/8 teaspoon white pepper


Line an ungreased 9" tart pan with pie crust; press crust into fluted sides of pan and trim edges.

Bake at 450 degrees for 5 to 7 minutes; remove from oven. Sprinkle with 1/2 cup mozzarella cheese; let cool on a wire rack. Combine remaining ingredients; mix well and fill crust.

Reduce heat to 375 degrees; bake for about 20 minutes, or until bubbly on top.

Created date

November 2012