Tomato Pesto Tart
Servings: 8
Ingredients
- 1 pie crust 9 inch
- 1 1/2 cups mozzarella cheese part skim milk, shredded & divided
- 5 large plum tomatoes sliced
- 1/4 cup parmesan cheese freshly grated
- 1/2 cup low-fat mayonnaise
- 2 tablespoons pesto sauce
- 1/2 teaspoon pepper freshly ground
- 3 tablespoons fresh basil chopped
Instructions
- Remove one pie crust from package and let stand 15 minutes at room
- temperature. Heat oven to 400 degrees. Place crust in pie plate and
- prick bottom & sides and crimp edges. Bake on cookie sheet 10-12 minutes.
- Remove from oven. Lower oven temperature to 375 degrees.
- Sprinkle hot crust with 1/2 cup mozzarella, cool 15 minutes. Arrange
- tomatoes over cheese. Lightly season with salt & pepper. In a medium bowl
- stir together remaining mozzarella, parmesan cheese, mayonnaise, pesto and
- pepper and spread over tomatoes. Bake 20-25 minutes or until bubbly.
- Sprinkle with basil.
Notes
NOTES : I use one rolled crust from a package of refrigerated pie crusts and homemade basil pesto.
FOR PIZZA, use a 12-14 inch pizza crust placed on round pizza stone. Increase mozzarella cheese to 2 cups (8 ounces). Layer ingredients per directions and bake at 450 degrees on bottom shelf of oven for 15-20 minutes. A 16 ounce ball of frozen pizza dough works well. Recipe By: Dot Salem
Serving Size: 8
FOR PIZZA, use a 12-14 inch pizza crust placed on round pizza stone. Increase mozzarella cheese to 2 cups (8 ounces). Layer ingredients per directions and bake at 450 degrees on bottom shelf of oven for 15-20 minutes. A 16 ounce ball of frozen pizza dough works well. Recipe By: Dot Salem
Serving Size: 8