Did your basil and tomato plants produce well this summer? Mine definitely did not. Remembering to water is not one of my strengths, thus, dead tomato plants and dying basil. Oh, well. At least my parents had beautiful produce this summer. (I haven’t even told you about the pounds and pounds of zucchini they picked.) This tart graced our table a few weeks ago, packed with incredible summer flavor.
Basil Tomato Tart (from Nancy Myers)
- one refrigerated pie crust
- 1 1/2 c. shredded mozzarella, divided
- 5 – 6 fresh tomatoes, sliced (Roma works well)
- 1 c. loosely packed basil
- 4 garlic cloves
- 1/2 c. mayo
- 1/c. grated parmesan
Roll pastry to fit 9 inch tart pan. (do not prick) Line shell with 3 thicknesses of heavy duty foil. Bake 5 minutes at 450. Remove foil and bake 8 more minutes. Remove from oven. Reduce heat to 375. Sprinkle 1/2 c. mozzarella over hot crust. Arrange tomatoes over chees. Process basil and garlc until coarsly chopped. Sprinke over tomatoes. Combine mayo, parmesan, salt and pepper and remaining mozzerrella. Spoon over basil. Bake uncovered 20-25 minutes or cheese is browned and bubbly.