Tomato-Pesto Tart Recipe courtesy of Lindsay Layne
From Southern Living
1 (15-ounce) package refrigerated piecrusts
2 cups (8 ounces) shredded mozzarella cheese, divided
5 plum tomatoes, sliced
¼ cup grated Parmesan cheese
½ cup mayonnaise (I use Light mayo)
2 Tbsp basil pesto
½ tsp freshly ground pepper
3 Tbsp chopped fresh basil
Unfold piecrusts; stack on a lightly greased baking sheet and roll into a 12-inch circle. Brush outer 1 inch of crust with water. Fold edge over and crimp, prick bottom.
Bake at 400⁰ for 8 to 10 minutes. Remove from oven. Sprinkle with 1 cup mozzarella cheese; cool 15 minutes. Arrange tomato slices over cheese.
Stir together remaining 1 cup mozzarella cheese, Parmesan cheese and next three ingredients; spread of tomatoes.
Bake at 375⁰ for 20 to 25 minutes. Sprinkle with basil.
Yield: 4 servings
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