Tuesday, June 11, 2013
Fresh Tomato Tart
This sooooo simple and good!
One sheet of refrigerated pie crust
8 ounces mozzarella cheese, shredded
2 tablespoons chopped fresh basil
4 to 5 ripe tomatoes, sliced into 1/2 inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup extra virgin olive oil
Line a tart pan with the pie crust. Spread with cheese.
Sprinkle with basil. Arrange tomato slices evenly over cheese.
Sprinkle with salt and pepper. Drizzle with olive oil.
Bake at 400 degrees for 30 minutes or until bubbly and heated through.
Slice into wedges and serve hot. Garnish with additional basil
Serves 6 to 8