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.Continue Reading
A visit to London Covent Garden and Jamie Oliver restaurant inspired this easy recipe for roasted cherry tomato and basil bruschetta with creamy ricotta. It is a fresh and delicious summertime appetizer or entree.Continue Reading
You may be thinking Pasta Pesto and Peas sounds Italian. And you’d be right. Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. The ancient Romans used to eat a similar paste called moretum, which was made by crushing garlic, salt, cheese, herbs, olive oil and vinegar together.Continue Reading
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.
Barefoot Blogger, Josie of Pink Parsley Catering
has chosen Scalloped TomatoesContinue Reading