Lee's Tomato Tart
Ingredients Basic pastry dough for 1 pie or tart Enough pesto to spread over bottom of pie shell (2 - 3 Tbs.) or spread a light layer of Dijon mustard.
8 oz. mozzarella cheese, shredded
2 Tbs. chopped fresh TSFF basil
4-5 ripe TSFF tomatoes, in 1/2" slices (it helps to drain them on paper towels for a few minutes.)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. extra virgin olive oil
Optional eggs - See instructions
Grated parmesan cheese for garnish
Chopped fresh basil for garnish
Instructions Preheat oven to 400F. Line 10" loose-bottom tart pan with pastry dough.
Spread bottom of pastry with pesto, then with cheese, and sprinkle with some, but not all, of the chopped basil.
Cover with tomato slices, arranging to cover as evenly as possible.
Sprinkle the tomatoes with salt and pepper, and drizzle with olive oil.
Bake 30-40 minutes.
Garnish with parmesan and *fresh chopped basil.
Slice into wedges and serve warm or at room temperature.
Lee said that the wedges may be topped with a fried egg, which takes it all up a notch.
*Note: Chopped fresh basil will turn dark if sprinkled on the hot tart. Garnish just before serving. Also, she's mixed a couple of ounces of gruyere in with the mozzarella, and that's delicious.