Sunday, November 13, 2011

Fresh Tomato Tart

1 store bought or homemade dough for tart shell
8-10 ounces mozzarella cheese, shredded
2 TBSP chopped fresh basil
4-6 tomatoes, sliced 1/4 inch
1/2 tsp salt
1/4 black pepper
1/4 or less virgin olive oil
Basil , chopped for garnish

Preheat oven 400 degrees.  Line bottom of pan with dough, rolled 1/8 inch thick.  Spread bottom of pastry with shredded cheese and sprinkle with basil.  Cover with tomato slices, cover as evenly as possible.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake 20-30 minutes.  Watch carefully.  when cheese is bubbly and crust is golden it is ready.  Garnish with fresh basil.

Recipe from Cooking Light

Thoughts:  I put my garden tomatoes, sprinkled with salt on a rack to drain some of the juices before putting them on this tart as they were very juicy.  I also used 2 pie crust and covered a cookie sheet to make a large tart.  This is very fresh and delicious!

No comments:

Post a Comment