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Pesto Tomato Tart




Source of Recipe


Internet


List of Ingredients




One 9-inch refrigerated unbaked pie crust
1 1/2 c. shredded mozzarella cheese
5 Roma or four medium tomatoes
1 - 2 T. pesto (purchased or homemade)
1/2 c. mayonnaise
1/4 c. grated Parmesan cheese
1/8 tsp. ground white pepper


Recipe



Unfold pie crust per directions. Place in a 9-inch quiche pan or pie plate. Prebake per directions. Remove from oven. Spring with 1/2 c. mozzarella cheese. Cool.
Cut tomatoes into thin slices, drain on toweling. Arrange slices on top of melted cheese in crust.
In bowl, combine mayonnaise, pesto, pepper and Parmesan cheese. Blend well and add remaining mozzarella. Spread over tomato slices evenly.
Bake at 375 degrees 35-40 minutes or until top is golden.
Let stand 20 minutes before cutting.