How many kids do you know that pack food ingredients when they come for a summertime visit to their grandparents home? Along with her clothes, personal belongings and a summer reading book, Shaela brought bow tie pasta, fresh Mozzarella and a list of other ingredients she would need from my garden and the market. Caprese Pasta Salad was a hit when she made it for her family back home and she was so excited to make a special dinner for her PopPop and I.
There are lots of wonderful summer flavors and two of our favorites are vine-ripened tomatoes and fresh basil. I can almost smell the aroma as I type the words. When my tomatoes and basil are coming from the garden, I bring out this recipe for a delicious summertime tart that bursts with flavor.
I think this tart is intended to be served as an appetizer, but we also like it as an entree. It is similar to a quiche so pared with a nice salad and maybe a crusty roll and you have dinner. Oh, how lovely would a glass of wine be with it 🙂
When I make Basil Tomato Tart, I think of my nephew, Tommy. I was just 15 when he was born so he along with his sister, hold a very special place in my heart. This tall, handsome and strong guy who served two tours in Iraq and Afghanistan loves food and always requests this dish for get-togethers.
So thankful for his service and so thrilled when he is home with his beautiful family.
Basil Tomato Tart
Source: Better Homes and Gardens
1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic (I use less)
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Fresh basil leaves (for garnish)
Unfold pie crust 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. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop 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 mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.
Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.