Monday, February 06, 2012

The Tomato Basil Tart

My mother's award-winning recipe for a tomato basil tart is now at your fingertips!  Enjoy making it!  Here's my attempt:

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
  1. Unfold pie crust according to package directions.  
  2. Place in a 9-inch quiche dish or glass pie plate.  
  3. Flute edge, and be sure to tell Lisa how to do this, once you learn the technique.
  4. Pre-bake according to package directions.  Remove from oven.
  5. Sprinkle with ONLY 1/2 cup of the mozzarella cheese.
  6. Cool on a wire wrack or pretty windowsill.
  7. Cut tomatoes into wedges; drain on paper towels.
  8. Arrange tomato wedges atop melted cheese in the baked pie shell.
  9. In a food processor bowl, combine basil and garlic; cover and process till coarsely chopped.  Sprinkle over tomatoes.
  10. In medium mixing bowl, combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper.  
  11. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
  12. Generously add lots of love.
  13. Bake in a 375-degree oven for 35 to 40 minutes or till top is golden and bubbly.
  14. Serve warm.  
  15. If desired, sprinkle with basil leaves.
Makes 4 main dish servings or 8 appetizer servings.