Ripe Tomato Tart

Photo: Gooseberry Patch

What better way to showcase summer's perfectly ripe tomatoes than this savory tart accented with fresh herbs and cheese.

Yield: Makes 6 servings


  • 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


  1. Line an ungreased 9" tart pan with pie crust; press crust into fluted sides of pan and trim edges.
  2. 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.
  3. Reduce heat to 375 degrees; bake for about 20 minutes, or until bubbly on top.
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