Tomato Basil Tart

This is one of my all time favorite appetizer recipes!  It is from my friend Erin.  You can make a full sized tart for a small luncheon or you can make them into mini appetizers.  These always get rave reviews!

Tomato Basil Tart

Erin Slack

½ of a 15 oz folded refrigerated pie crust*

1 ½ cup shredded mozzarella cheese

5 roma tomatoes or 4 medium tomatoes

1 cup loosely packed fresh basil leaves

4 cloves garlic

½ cup mayonnaise or salad dressing

¼ cup grated parmesan

1/8 tsp ground white pepper

Unfold pie crust according to directions.  Place in a 9 inch quiche dish or glass pie plate**.  Flute edge; press with fork.  Pre-bake according to package directions.  Remove from oven and sprinkle with ½ cup mozzarella cheese.  Cool.

Cut tomatoes into wedges; drain on paper towels.  Arrange wedges on top of melted cheese in the pie shell.  In a food processor bowl combine basil and garlic, cover and process until coarsely chopped.  Sprinkle over tomatoes.  In a medium bowl combine remaining mozzarella cheese, mayonnaise, parmesan and pepper.  Spoon cheese mixture over basil mix.  Spread to cover.

Bake in 375 degree oven for 35-40 minutes or until top is golden.  Serve warm.

Makes 8 appetizers or 4 main dish

Notes:

*I make my own pie crust

Pie crust

2 ½ cup all purpose flour

1 tsp salt

1 cup cold unsalted butter, cut into small pieces

¼- ½ cup ice water

Put flour, salt, and sugar in the bowl of a food processor.  All ingredients should be cold.  Add the pieces of butter and process for approximately 10 seconds, or just until the mixture resembles course meal.

Add ice water through the feed tube with the machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds.

Turn dough out onto a large piece of plastic wrap. Press the dough into a flat circle with your fist and cover with plastic wrap.  Chill for at least and hour.  Makes two crusts.

** To make individual appetizers cut out shapes with a small cookie cutter, poke with a fork and pre-bake for 7 minutes.  Sprinkle with Mozzarella cheese.  Finely chop tomatoes.  Sprinkle tomatoes followed by basil and garlic mixture on top of cooked pie crusts. Put cheese and mayo mixture in a small Ziploc bag, snip one corner of the bag making a small hole.  Pipe enough of  the mixture on top of tomatoes and basil to cover.  Bake 7-10 minutes or until golden brown.