Tomato Pesto Tart
This Tomato Pesto Tart is an all- time favorite from Southern Living Magazine. Made with garden fresh tomatoes and basil pesto for a delightful appetizer or main dish served up with a garden salad.
Servings: 8 servings
Ingredients
- 1 15 oz package refrigerator pie crust
- 2 cups shredded mozzarella cheese divided
- 5 tomatoes 3 if they are large, sliced into 1/4- 1/2 inch slices
- 1/2 cup grated parmesan cheese
- 1/2 cup mayonnaise
- 2 tablespoons basil pesto
- 1/2 teaspoon fresh ground pepper
- 3 tablespoons chopped fresh basil
Instructions
- Preheat oven to 400 degrees. Unroll pie crusts and stack together on a lightly floured surface, Roll into a 12 inch circle.
- Place on a baking sheet. Fold over edge of crust and prick bottom with a fork.
- Bake for 10 minutes.
- Remove from oven and sprinkle with 1 cup of mozzarella cheese. Cool 15 minutes.
- Lower oven to 375 degrees.
- In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.
- Arrange tomatoes over crust. Spread pesto mixture over tomatoes.
- Bake for 25 minutes.
- Garnish with fresh basil.
- Allow to cool 5 minutes before slicing. Can be served warm or at room temperature.