Fresh Tomato Tart

  • Yield 10 servings

"This recipe came from a sweet young teacher married to an Air Force pilot and good friend of our son-in-law and our youngest daughter, Nicole. It is always a hit."


1 (9-inch) pie crust
6 fresh medium-size tomatoes, cut into wedges
1/4 cup fresh basil, chopped
1 clove garlic, minced
3/4 cup Parmesan cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup mayonnaise
1/2 cup onion
1/2 cup mushrooms
1 tablespoon chopped parsley
5/8 teaspoon pepper


  1. Preheat oven to 350F.
  2. Bake pie crust about 15 minutes.
  3. Saute onion and mushrooms in one tablespoon of butter until onions are translucent. Set aside.
  4. Mix together cheeses, mayonaise, garlic and basil. Stir in cooled mushrooms and onions.
  5. Place tomatoes into pie crust, with the skin down. Spoon cheese mixture evenly over tomatoes.
  6. Sprinkle parsley and pepper on top. Bake for about 30 minutes, or until brown and bubbly.

Tips From Our Test Kitchen: This dish is good served hot or cold.

—Kay McMahan, Rockport, Texas



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