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Tomato-Pesto Tart

Ingredients

Instructions

Preheat oven to 400 degrees.  Soften pie crusts per package directions; unfold. Stack crusts on a lightly greased baking sheet; roll into a 12-inch circle.  Brush edges with water; fold or crimp.  Prick bottom with a fork; bake until golden brown, 8-10 minutes. Remove from oven; sprinkle 1 cup mozzarella cheese over warm crust. Allow crust to cool for 15 minutes.  Reduce oven temperature to 375 degrees. Arrange tomato slices over cheese.  In a small bowl, combine reserved 1 cup mozzarella cheese, Parmesan cheese, mayonnaise, basil pesto and pepper. Spread pesto mixture over tomatoes. Top with fresh basil. Return to oven; bake until crust is golden brown and pesto topping is bubbling, 20-25 minutes. Cut into wedges; serve warm. Serves 6-8.









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