Friday, August 14, 2009

Tomato Basil Tart

We have not begun our homeschool year yet so I've been having fun cooking with the summer vegetables. I've been trying lots of new and some old favorite recipes. Most of these recipes are easy and cheap to make and feed a large crowd. That's always appreciated in these hard economic times.
Today's recipe is scrumpdilicious.
Tomato Basil Tart
1 Refrigerated pie crust-thawed
1 1/2 cups shredded mozzarella
5 Roma or plum tomatoes
1 cup of fresh basil
4 cloves of garlic
1/2 cup of mayonaise
1/4 cup parmesan
salt and pepper

Spread the thawed piecrust in the pie plate. Save the other crust for another time. Flute the edges to make it look pretty. Place in a 400 degree oven for about 20 minutes until golden. You have to cook the crust part way or you will have a soggy tart.

Quarter your tomatoes. I used both regular and plum tomatoes. Just scoop out some of the seeds and then them drain on a paper towel. If you don't drain them you will have a soggy tart. And there is nothing worse than soggy tarts.

In a food processor, combine the basil, garlic, salt and pepper, mayo and parmesan cheese.

My house smelled so good. I love basil. I would bathe in basil if I could.

See? Beautiful golden crust.

When the crust comes out of the oven, sprinkle it with half a cup of mozzarella. The heat will start to melt the mozzarella. Cool the crust for 20 minutes. This helps prevent soggy tarts.

Now blend up all of that basil mayo goodness. If you added vinegar to the basil at this point you would have a delicious salad dressing. Just keep that in mind for another time. No vinegar in this recipe. Basil and mayo. Heavenly.

Next arrange your tomatoes on top of the mozzarella in a pretty pattern. Or don't because it all gets covered anyway. Just put them in.

Oh my heavens. I could eat this with a spoon.

But instead I spread it all over the top of the tomatoes....and then licked the spoon.

Cover the top with more mozzarella and more parmesan because well, can you ever have too much cheese on anything? Put the whole tart back into the 400 degree oven for 20 -25 minutes until golden and bubbling and until your whole house smells intoxicating.

I think the heavens just parted.

You should wait until the tart is slightly cool before cutting. It gives the tart a chance to set up and makes it easier to cut.
I couldn't wait. See all that creamy, cheesy goodness.
I must now go thank the heavens.


~*~The Family~*~ said...

I am so going to be making this if any more of our tomatoes ever get ripe.

Amy Brock said...

I am definitely making this!