Keep the recipe handy--your friends will want to make this tart as a garden-fresh appetizer or entree.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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.

Nutrition Facts

312 calories; 24 g total fat; 5 g saturated fat; 27 mg cholesterol; 341 mg sodium. 18 g carbohydrates; 1 g fiber; 8 g protein; 93 RE vitamin a; 17 mg vitamin c; 162 mg calcium; 1 mg iron;

Reviews (2)

32 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
08/18/2017
I have made this many years. I slice the tomatoes, salt, and drain them for at least an hour in a colander. I also don't use a processor, as the other reviewer. A favorite meal with corn on the cob!`
Rating: 4 stars
07/21/2017
Don't use a food processor for cutting the basil and garlic. Just do it by hand. Times and temperature seemed correct. I was pleasantly suprised by the outcome of the baked Roma tomatoes. I'll make it again!