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- 1 REFRIGERATED PIE crust
- 8 ounce(s) shredded mozzarella
- 1/2 cup(s) sliced basil
- 6-8 Roma tomatoes
- 1/4 teaspoon(s) oregano
- 1/4 cup(s) shredded parmesan
- 2 teaspoon(s) olive oil
- Preheat oven to 400. Lightly spray a small baking pan (or pie pan if you prefer tart thicker). Fit pie crust into baking sheet, cutting as needed to fill bottom and up sides. Top with shredded mozzarella into an even layer. Top with basil, spreading evenly across cheese. Begin layering sliced tomatoes in a single flat layer, packing them close together, and then cut up remaining tomato slices into bits to fill in gaps until the tomatoes completely cover the cheese and basil. Sprinkle tops of tomatoes with S&P, dried oregano and parmesan, then drizzle top with olive oil. Bake at 400 for 45 minutes. Can serve it warm, but it's also great at room temp, and is guaranteed to make your kitchen smell fabulous.
This recipe is a personal recipe added by Manasota and has not been tested or endorsed by MyRecipes.
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Tomato Tart Recipe at a Glance
- COURSE: Appetizers