BASIL-TOMATO TART

BASIL-TOMATO TART image

Yield 4/8 appetizer/main dish

Number Of Ingredients 9

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1/2 of a 15-oz pkg folded refrigerated unbaked piecrust (1 crust)
1 1/2 cups shredded mozzarella cheese (6 oz)
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
fresh basil leaves (optional)

Steps:

Unfold piecrust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Pre-bake according to package directions. Remove from oven. Sprinkle with 1 cup of the mozzarella cheese. Cool on a wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evely cover the top. Bake in a 375 degree oven fro 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, sprinkle with basil leaves. Nutrition information per appetizer serving: 312 cal., 24 g total fat (5 g sat fat), 27 mg chol., 341 mg sodium, 18 g carbo., 1 g fiber, 8 g pro. Daily Values: 9% vit A, 29% vit C, 16% calcium, 3% iron.