Tomato Torte
photo by Vicki in CT
- Ready In:
- 55mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 refrigerated pie crust
- 1 1⁄2 cups mozzarella cheese, grated
- 6 -8 roma tomatoes, sliced
- 3⁄4 - 1 cup fresh basil leaf, julienned
- 3⁄4 teaspoon garlic salt
- 1⁄2 cup mayonnaise
- 1⁄2 cup parmesan cheese, grated
directions
- Pre-bake crust according to directions. After removing from oven, sprinkle 1/2 cup of the mozzarella on crust and allow to cool. (This can be done ahead of time.).
- Drain sliced tomatoes on paper towels.
- Arrange tomato slices on cooled crust. Sprinkle garlic salt and basil over tomatoes. Combine mayonnaise and remaining mozzarella and spread over tomatoes. Sprinkle parmesan cheese over all.
- Bake at 375 degrees for 25 to 40 minutes or until lightly browned on top.
Reviews
-
Excellent recipe! I made a just a few tweaks; I replaced the 1/2 cup of mozzarella on the bottom with an equal amount of cheddar cheese. Also, to make sure my seasonings were even, I mixed the garlic salt into the mayo mixture. I had much better success with the recipe than other tomato pie recipes - the cheese on the bottom goes a long way to keeping the crust from getting soggy!
-
After reading your review of Recipe #223692, I just had to try both! I only had a frozen deep dish pie crust, so that is what I used. Next time, I think I will use a regular one. I also used cherry tomatoes since my plant is full of these beauties right now. I baked my torte for about 40 min and it was so pretty and golden brown. I did wrap some foil around the edge of the pie crust to keep it from burning... worked out great. My torte was a little runny... probably b/c I used so many tomatoes ( due to the deep dish) and that I couldn't wait to cut into it!!! Very good flavor however... I will try this again with some romas in the near future... Thanks for sharing!!!
Tweaks
-
Excellent recipe! I made a just a few tweaks; I replaced the 1/2 cup of mozzarella on the bottom with an equal amount of cheddar cheese. Also, to make sure my seasonings were even, I mixed the garlic salt into the mayo mixture. I had much better success with the recipe than other tomato pie recipes - the cheese on the bottom goes a long way to keeping the crust from getting soggy!
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>