Roasted Garlic and Tomato Parmesan Tart

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Read the evals provided. Followed by making two versions...one with tomato slices as are and the other version with slices we seeded and "dried off" with paper towels before placing inside the crust.

For us...just like commercial pizza...we liked the seeded/dried off version for texture.

Both of our attempts produced a great flavor. My husband and I are from Chicago and grew up on thin and thick pizzas. You determine for yourself.

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I made this for a bbq party. I made the crust the day ahead - putting it all together was easy except for spreading the mayo and cheese - a bit difficult to do without having it stick to the bacon and basil.

The tart was a hit at the party - it was really delicious - the garlic puree really added a lot of flavor. Will definitely make this again.

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I made this recipe for some friends and served it as an appetizer. I brought some modifications, instead of using store bought mayonnaise, I used homemade mayo and I used roasted speck - an hungarian ham - in replacement of bacon. The result was simply amazing. I've served the pie warm with some tomato water, a balsamic vinegar reduction, some aragula leaves, a roasted slice of speck and a parmesan chip.

In order to make the parmesan chips, you use 1/3 cup of shredded parmesan divided in four little rounds on a baking sheet covered with parchment paper. You cook them for 8 minutes in the oven preheated at 400?F until nicely roasted but not too dark. Let cool.

My guests were simply impressed

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I loved this.

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The crust was good, but the tart just didn't come together. It was bland and soggy. Didn't need the mayonaise.