Tomato Basil Tart

I know what you’re thinking, how could we wait for the last day of August to share a tomato tart recipe. We apologize! But, fear not, peak summer tomatoes don’t make or break this dish because it is cooked. If my mom is making a nice meal, or has company over, chances are she is making this, serving with steaks and a big green salad or asparagus. It goes well with our #1 hosting rule- make everything in advance, because it’s actually better served slightly warm or at room temperature. Save this for the next time you want to impress with ease 💫

1 refrigerated pie crust, cooked as directed

2 c. shredded mozzarella cheese (about 8 ounces)
4 medium or 5 Roma tomatoes, wedged and drained (or two large tomatoes, slices and seeds removed)
4 cloves garlic, peeled and minced
1 c. fresh basil leaves, julienned (or roughly chopped)
1/2 c. mayonnaise (we love @sirkensingtons )
1/4 c. Parmesan, shredded
1/8 tsp. white pepper

Lay wedges or sliced tomatoes out on a paper towel and lightly salt them. Let them drain while preparing the rest of the tart.

When pie crust comes out of the oven, sprinkle it with 1/2 cup of mozzarella and let cool. Arrange tomato wedges/slices on cheese in pie shell, covering bottom of pie crust. Sprinkle minced garlic then julienned/chopped basil on top of tomatoes.

Preheat oven to 375 degrees.

Mix mayonnaise with remaining 1 1/2 cups of mozzarella, the parmesan and white pepper and spread evenly over top.

Bake pie for 30-35 minutes, until top is bubbly and browned.

Serve warm or at room temperature.