Tomato Pesto Tart
This tomato pesto tart is perfect for any ladies' gathering you're planning to have! It's the perfect summer treat, especially when made with fresh tomatoes.
Ingredients
- 1/2 (15 oz) Refrigerated piecrust
- 2 cups Shredded mozzarella cheese, divided
- 5 plum tomatoes, sliced
- 1/4 cup Parmesan
- 2 tbsp Basil pesto
- 1/2 tsp Freshly ground pepper
- 3 tbsp Chopped fresh basil
Instructions
- Lay sliced tomatoes on paper towels to soak up extra liquid so they won’t be watery when the tart comes out of the oven.
- Unfold piecrust on a lightly greased baking sheet. Roll into a 12-inch circle. Brush outer 1 inch of crust with water. Fold edges and crimp. Prick bottom of crust.
- Bake @ 425 degrees for 8 minutes. Remove from oven and sprinkle with 1 cup mozzarella; let cool 15 minutes. Arrange tomato slices over mozzarella.
- Stir together remaining 1 cup mozzarella, mayonnaise, and next 3 ingredients. Spread over tomato slices.
- Bake at 375 degrees for 20-25 minutes. Remove from oven; sprinkle with basil.