Tomato Pesto Tart
1 (15-oz) pkg
refrigerated piecrusts
2 cups (8 oz)
shredded mozzarella cheese, divided
5 plum tomatoes,
sliced
¼ cup grated
parmesan cheese
½ cup mayonnaise
2 Tbsp basil pesto
½ tsp freshly ground
pepper
3 Tbsp chopped fresh
basil
Unfold piecrusts;
stack on a lightly greased baking sheet, and roll into a 12-inch circle. Brush outer 1 inch of crust with water. Fold edge over, and crimp; prick bottom.
Bake at 400^ for 8
to 10 minutes. Remove from oven. Sprinkle with 1 cup mozzarella cheese; cool
15 minutes. Arrange tomato slices over
cheese.
Stir together
remaining 1 cup mozzarella, parmesan and next 3 ingredients; spread over
tomato. Bake at 375^ for 20 to 25
minutes. Sprinkle with basil.
Very good! 6/26/06
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