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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato Basil Tart Recipe

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This recipe for Tomato Basil Tart is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 (15 oz.) package refrigerated piecrusts
1/3 C. crushed buttery round crackers, divided
3/4 C. grated Parmesan cheese
3/4 C. mayonnaise
7 plum tomatoes, sliced
1/2 tsp. salt
1/2 C. fresh basil, thinly shredded
6 slices bacon, cooked and crumbled
Garnish: fresh basil, shredded
Directions:
Directions:
Fit piecrust into a 9-inch square tart pan according to package directions; trim edges.
Line piecrust with aluminum foil, and fill with weights of dried beans.
Bake at 350º for 5 minutes. Remove foil with weights, and bake piecrust 4 to 5 additional minutes or until lightly browned.
Sprinkle half of cracker crumbs on crust.
Stir together cheese and mayonnaise. Spread half of tilling over crumbs. Arrange tomato slices over filling, sprinkling evenly with salt and pepper. Add basil and crumbled bacon. Spread with remaining filling. Sprinkle with remaining cracker crumbs.
Bake at 350º for 25 minutes or until bubbly. Garnish, if desired.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
Note: A 9-inch pie plate may be substituted for a 9-inch square tart pan.

 

 

 

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