Thursday, August 17, 2006

Basil Tomato Tart - Adapted from Betty Crocker

This is one of our favorite late summer dinners when fresh basil and vine ripened tomatoes are plentiful (a small portion would be a nice starter for a dinner party). Well in advance (several hours), slice the tomatoes and drain them on paper towels. This is required so that the excess juice from the tomatoes doesn't make the crust soggy. You will need 3 medium tomatoes for a 9" pie crust. Prebake the crust to a light brown. Sprinkle 1/2C shredded mozzarella cheese into the crust after baking and set aside. In a processor, course chop 1C fresh basil leaves and 4 cloves of garlic. Combine 1/4C shredded mozzarella, 1/4C Parmesan cheese and 1/2C mayo in a bowl. Arrange the tomatoes in the crust, top with the basil mix and spread the cheese mixture over the top. Bake at 375 F for 35-40 min. We serve it with a green salad and a chilled white wine.



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