Garden Tomato Tart

  • Yield 6-8 servings

Ingredients

1 medium Garlic Head
1 tablespoon Olive Oil
1 package Refrigerated Pie dough
12 ounces Fresh mozzarella
3 tablespoons Fresh basil, chopped
4 medium Garden Tomatoes
1 teaspoon salt & Pepper to taste
1/4 cup olive oil

Instructions

1 head of garlic, roasted

1 Tablespoon olive oil

1 store-bought refrigerated pie dough
10-12 ounces fresh mozzarella cheese, shredded
3 tablespoons chopped fresh basil
4-6  garden tomatoes, sliced 1/4-inch
salt & pepper to taste
1/4 cup extra virgin olive oil
 

  1. Preheat oven: 400 degrees 
  2. Roasted Garlic:  Cut off top of garlic head, drizzle with 1 tablespoon of olive oil.  Wrap in foil, bake 30 minutes.  Once cooled, squeeze soft garlic out of the skins, set aside. 
  3. Line a removable bottom tart pan with pie dough.  Bake 5-10 minutes until lightly golden brown.  Remove from oven and spread tart with roasted garlic.  Sprinkle with shredded cheese and 2 tablespoons fresh basil. Cover with tomato slices. Sprinkle with salt and pepper and drizzle with olive oil.
  4. Bake 20 to 30 minutes. When crust is golden and cheese is bubbly, remove. Garnish with remaining basil.
  5. Slice in wedges and serve warm or room temperature. 

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