Basil-Tomato Tart


  • Pie dough for 1 9-inch pie
  • 1 1/2 cups shredded mozzarella cheese
  • 5 roma or 4 medium tomatoes
  • 1 cup loosely packed fresh basil leaves
  • 4 cloves garlic
  • 1/2 cups mayonnaise or salad dressing
  • 1/4 cup grated parmesan cheese
  • 1/8 teaspoon ground white pepper


  1. Place dough in a 9-inch quiche dish or pie plate. Pre-bake.  Remove from oven and sprinkle with 1/2 cup mozzarella cheese.  Set aside.
  2. Cut tomatoes into wedges then drain on paper towels.  Arrange tomatoes wedges atop melted cheese in the baked pie shell.
  3. In a food processor, combine basil and garlic and process till coarsely chopped.  Sprinkle over tomatoes.
  4. Combine remaining mozzarella cheese, mayonnaise, parmesan cheese, and pepper.  Spoon cheese mixture over basil mixture, spreading evenly to cover top.
  5. Bake 375 degrees for 30-35 minutes or till top is golden and bubbly.  Cover dough edges with foil first 15 minutes.

Source:  Neriza Oka

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