Tomato Basil Tart

Submitted by Vikkisoo

"This is a recipe I found in BHG magazine. It is so simple, refreshing and recognizable for most people! It is basically a hot artichoke dip recipe with tomatoes and basil added. You can leave the crust out and just mix all the ingredients and bake and serve as a dip for a lower carb option. Great light summer fair! I haved served it as a main dish and cut smaller slivers as an appetizer. It works well for brunch menus to. Enjoy!"

 

• Ready In: 40mins
• Ingredients: 7
• Yields: 1 pie
• Serves: 6-8

ingredients

• 1 refrigerated pie crust
• 1 (15 ounce) can artichoke hearts, cut up
• 2 -3 fresh tomatoes, skinned and diced (I use Romas because I like their meatiness)
• 1⁄4 cup fresh basil, chiffonade cut
• 1⁄2 cup mayonnaise, adjust amount to personal taste
• 1⁄2 cup grated parmesan cheese (I like to use the coarse grated)
• 2 cups of shredded mozzarella cheese

directions

1. Press pie crust into a pie pan or quiche dish. Sprinkle 1/2 of the mozzarella cheese over the crust.
2. In a bowl mix the artichokes, tomatoes, basil, mayo, parmesan and the rest of the mozzarella cheese.
3. Pour into your prepared pie crust and bake at 350 degrees for 25 min or until browned and bubbly. Let sit for 10 minutes before cutting.