YaYa’s Basil Tomato Tart
Ingredients
- Single 9 inch Pie Crust
- 1-1/2 cup 6 oz. shredded mozzarella cheese, divided
- 5 to 6 fresh tomatoes
- 1 cup loosely packed fresh basil leaves or 1 T. dried
- 4 garlic cloves or 1 T. powdered
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1/8 t. pepper
Instructions
- Line the pastry shell with 2 layers of heavy-duty tin foil (do not prick the shell). Bake at 450°F for 5 minutes. Remove foil and bake for 8 more minutes. Remove from the oven and reduce temperature to 375°F.
- Sprinkle 1/2 cup mozzarella cheese into the hot crust.
- Slice tomatoes and place them on paper towels to drain. Seed if desired.
- Arrange the tomatoes over the cheese.
- If using fresh basil and garlic, process them in a food processor and sprinkle over the tomatoes. If using dried basil and garlic, mix them and sprinkle over the tomatoes.
- Combine mayonnaise, remaining mozzarella cheese, parmesan cheese, and pepper.
- Spoon the mixture over the basil and tomatoes.
- Bake uncovered for 20–25 minutes or until the cheese is browned and bubbly.
Yaya’s Tips for Success
- Use fresh, in-season tomatoes for the best flavor. Slice them thinly and pat them dry to prevent a soggy tart.
- Blind bake the crust for a few minutes before adding the filling to keep it crisp.
- Sprinkle a little parmesan or mozzarella cheese on the base of the tart before adding the tomatoes for extra flavor.
- Let the tart cool slightly before slicing for cleaner cuts.
Yaya’s Customization Ideas
- Add a layer of ricotta or goat cheese under the tomatoes for a creamy twist.
- For extra flavor, drizzle balsamic glaze over the tart before serving.
- Use heirloom tomatoes for a stunning array of colors and flavors.
- Sprinkle red pepper flakes for a subtle kick.
Yaya’s Original Recipe Card
