Ingredients
- 1 store-bought or homemade dough for tart shell
- 8 to 10 ounces mozzarella cheese, shredded
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 4 to 6 plum tomatoes, sliced 1/4-inch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- Basil, chopped for garnish
Directions
Preheat oven: 400 degrees F. Line loose bottom tart pan with dough rolled out 1/8-inch thick. Spread bottom of pastry with shredded cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle tomatoes with salt and pepper and drizzle with olive oil. Bake 20 to 30 minutes. Watch carefully. When crust is golden and cheese is bubbly, remove. Garnish with fresh basil. Slice in wedges and serve warm.
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By valleybrew_11779375
Hope valley, RI
on July 11, 2010
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I hvae made this thousand times...... and everytime people love it!!!!!
By kolasu_12932679
Houston, TX
on June 13, 2010
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My husband and I liked this a lot! I did tweak it - added a couple of cloves of garlic and a couple ounces of a good Parmesan and doubled up on the basil. Used Campari tomatoes instead of plum tomatoes - they are much tomato-ier and more like homegrown. Fresh mozzarella is a must. Will make again and again!
By kristaA
Twinsburg, OH
on August 12, 2009
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This is delicious! It is wonderful with fresh summer tomatoes but also works well with plum tomatoes all year round. I made this for a summer cookout and got rave reviews. Be sure to cook tart shell well enough first so that it isn't soggy.
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