Tomato Pesto Tart
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 212.62 g packacgae refrigerated pie crusts
- 473.18 ml shredded mozzarella cheese
- 5 plum tomatoes, sliced thin
- 118.29 ml mayonnaise
- 59.14 ml grated parmesan cheese
- 29.58 ml basil pesto
- 2.46 ml black pepper
- 44.37 ml chopped fresh basil
directions
- Preheat oven to 425°F.
- Unroll the piecrust on a lightly greased baking sheet. Roll into a 12 inch circle and brush the outer edge with water. Fold eges up and crimp. Prick the bottom and bake for 8 -10 minutes.
- Remove from oven and sprinkle half of the mozzarella cheese and let cool for 15 minutes.
- Adjust oven temperature to 375°F.
- Arrange tomato slices over the cheese.
- Stir together the remaining mozzarella, mayonnaise, and the next three ingredients. Spread over the tomato slices.
- Bake for 20 to 25 minutes. Remove and sprinkle fresh basil over top.
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RECIPE SUBMITTED BY
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