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| Baked
Tomato-and-Cheese Tart
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Old-fashioned but ripe for today, the tart makes great use of the
tomatoes in your garden or those found at a local farm market. Serve
this as a side dish for dinner or the main course for lunch with a
salad of mixed greens. |
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INGREDIENTS
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| 1/2 |
of
a (15-ounce) package of refrigerated pie crust |
| 2 |
cups
(8 ounces) grated Mozzarella cheese |
| 1/4 |
cup
minced fresh basil |
| 1 |
tablespoon
freshly chopped oregano |
| 3 |
medium-size
ripe tomatoes, blanched, peeled, and cut into 1/2-inch slices |
| 2 |
tablespoons
extra-virgin olive oil |
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Salt and freshly cracked pepper |
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METHOD
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Preheat
the oven to 400°. Place the pie crust into a 10-inch tart pan
coated with DuPont SilverStone® non-stick, trimming any excess
pastry. Generously prick the bottom and sides of the dough. Bake
for 5 minutes, just to turn the dough a bit crusty. Sprinkle the
cheese over the bottom of the crust and follow with half of the
basil and all of the oregano. Arrange the tomato slices overtop;
brush with the olive oil and season with salt and pepper. Place
the tart on a baking sheet coated with DuPont SilverStone® non-stick
and bake on the lower rack 35 to 40 minutes or until tomatoes are
cooked. Remove from the oven and sprinkle with the remaining basil.
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