As you can see, I have no idea how to flute a tart. My edges always collapse. Does anyone have any suggestions? Perhaps I should ask my mother! :)
There's a local restaurant nearby called The Tomato Pie Cafe which is named after this signature dish. The recipe is top secret, but I'm sure it's similar to my mother's recipe! Enjoy!
- 1/2 of a 15-oz. folded refrigerated unbaked pie crush (1 crust)
- 1.5 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 pepper
- Unfold pie crust according to package directions.
- Place in a 9-inch quiche dish or glass pie plate.
- Flute edge, and be sure to tell Lisa how to do this, once you learn the technique.
- Pre-bake according to package directions. Remove from oven.
- Sprinkle with ONLY 1/2 cup of the mozzarella cheese.
- Cool on a wire wrack or pretty windowsill.
- 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 medium mixing bowl, combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper.
- Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
- Generously add lots of love.
- Bake in a 375-degree oven for 35 to 40 minutes or till top is golden and bubbly.
- Serve warm.
- If desired, sprinkle with basil leaves.