Happy Entertaining!
Patricia Mendez
Tomato Tart
1 refrigerated pie crust, purchased, room temperature
¼ cup Parmegiano-Reggiano cheese, grated or regular Parmesan cheese
1 – 4 oz. container or ½ cup basil pesto sauce, purchased
8 ounces fresh mozzarella, thinly sliced, drained well
3-4 medium tomatoes, red, orange, yellow
2 tablespoons fresh basil, torn for garnish
Place pie crust in 9 inch tart or pie pan. Press down on bottom and sides of pan. Press down edges and stab crust with a fork in several places. Sprinkle with Parmegiano-Reggiano cheese and bake for 10-12 minutes at 450 degrees or until golden brown. Cool.
This tart is best quickly assembled right before serving. Spread pesto sauce in bottom of tart crust and top with slices of mozzarella. Arrange tomato slices, working from the outside to the inside of the tart. Salt and pepper and slice into small wedges and garnish with a bit of the fresh basil to serve. Slice into 14-16 appetizer-size serving pieces and serve immediately. To serve as a side dish, cut into 8 slices.
