Monday, April 23, 2007

Real Gluttons Eat Pie for Dinner
This is another item I made for the Register's farewell fete.

Need an easy and delicious idea for dinner? A substantial appetizer for a party? Don't know what to feed your vegetarian friends (not vegans)? Do your arteries need clogging? A tomato-basil tart is appropriate for almost any occasion.

This one is especially easy because it is made with store-bought pie crusts. It is especially delicious because it includes 2 Cups of mozzerella cheese in addition to tomatoes and basil.

I made two versions: one in this pie dish, and another in a 10-inch springform pan. I actually prefer the latter, now that I have tried it, because the crust looked kind of pizza-like instead of so pie-like in the pie dish. It actually looked elegant with the tomatoes piled high inside. Yum!

Tomato-Basil Tart
1/2 (15-oz) package refrigerated pie crusts
2 C shredded mozzerella cheese
4 T fresh basil, divided
3 large ripe tomatoes, sliced
1 T olive oil
1/4 t salt
1/4 t fresh ground pepper

preheat oven to 400 degrees farenheit.

Place crust in 10-inch pie pan or springform pan and prick the bottom and sides with a fork. Bake crust for 5 minutes.

Sprinkle cheese over crust and top with 3 T basil. Arrange tomato slices on top and brush with olive oil. Sprinkle with salt and pepper.

Bake for 35 minutes. Top with remaining fresh basil and let stand for 5 minutes before serving.

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