I originally got this Mozzarella Basil Tart recipe from my wonderful friend Michele years and years ago. I love how it uses all the ingredients that are so fresh and tasty this time of the year. It’s relatively simple to make, very versatile and tastes so fresh and wholesome. I serve it either as an appetizer or side dish and often make it for breakfast (kinda like an egg-less quiche). I couldn’t wait until the right opportunity came along to compose a post about one of my favorite recipes.
Some blog posts just burst out of me. Some meander, lily-pad, noodle and wiggle their way out. This one definitely would be the latter. I’ve always said food is so much better with the stories, so here we go.
So…..my hubbie had business meetings in London on the Fourth of July this year. Ughhh. Yes dear, I do understand the Fourth of July is obviously not celebrated in England and it’s business as usual across the pond. I did a great job keeping busy and occupied all weekend but had zippo plans on the 4th. In lieu of a major pity party, I decided retail therapy was the answer.
I came across these great lime green place mats with a graphic print. I’ve been completely obsessed with lime green and graphic prints lately so I had to snatch them up! I knew the tart would look perfect with the place mats for a blog post – bright, crisp and clean. I whipped up the tart, took my pictures and …..sigh, thought about the lonesome evening ahead. No one to share my tart with. I was completely delighted when an invitation to an impromptu neighborhood back yard cook-out came along. (Thanks S&R!!) I whisked my tart over and it was enjoyed by all.
Mozzarella Basil Tart
Ingredients
1 refrigerated pie crust
4-6 fresh Roma tomatoes
2 cups grated mozzarella cheese
1 cup loosely packed basil, chopped
2 cloves fresh garlic, crushed
1/2 cup mayonnaise
1/2 cup freshly grated parmigiano-reggiano cheese
1/8 tsp white pepper
Method
I really think the key to the success of this dish is extracting some of the liquid from the Roma tomatoes before you start. I just slice them thin, spread them out on paper towels and sprinkle them with salt (this helps draw out the moisture). In about ten or fifteen minutes they are ready to go. I’ve tried to skip this step and the moisture from the tomatoes makes the tart kind of soggy, so it’s definitely worth it to take the time to drain the tomatoes if you can.
I’ve made this tart many, many times with a thawed out, frozen pie crust shell still in it’s flimsy, tin foil pan and it tastes great. I’ve also made this tart many, many times with my Mom’s made-from-scratch pie dough recipe and it tastes really great. Today I am using a refrigerated pie dough sheet (the rolled up kind) and my adorable tart pan from Williams & Sonoma. I rolled out the refrigerated pie dough sheet, draped it over the tart pan and then rolled the pin across the top of the pan to cut and remove the excess dough.
Mix 1 cup of the grated mozzarella cheese, mayonnaise, grated parmigiano-reggiano cheese and white pepper in a bowl. Set aside.
Layer the remaining cup of grated mozzarella cheese in the pie crust.
Top with the tomato slices.
Top with the fresh chopped basil and crushed garlic.
Dollop the mayonnaise-cheese mixture on top.
Gently spread it out over the tart.
Bake the tart for 35 minutes at 350 degrees. Cut into pie slices and serve – hot or at room temperature. Enjoy!!
just pinch me 