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I just made this for dinner tonight and it was delicious! ....very tasty. The only thing I did differently is that I put it in a pizza pan and kept it round...it was just easier that way instead of rolling out into a rectangle.
Shawn (hubby) said that I could make it again anytime!!...maybe again tomorrow!!
Enjoy!
hugs,
peg
Tomato Pesto Tart
Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes.
Prep/Total Time: 30 min.
Ingredients
1 sheet refrigerated pie pastry
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
1/2 teaspoon freshly ground pepper
Directions
On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.
Yield: 6 servings.
© Taste of Home 2012
Recipe source: Taste of Home magazine, Aug/Sept, 2012, submitted by Judy Hannebaum of Freeland, Washington.
http://www.tasteofhome.com/Recipes/Tomato-Pesto-Tart?cpi=1&sort=
Shawn (hubby) said that I could make it again anytime!!...maybe again tomorrow!!
Enjoy!
hugs,
peg
Tomato Pesto Tart
Try this for a sophisticated, fresh-tasting treat. It's a great way to use your garden tomatoes.
Prep/Total Time: 30 min.
Ingredients
1 sheet refrigerated pie pastry
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
2 plum tomatoes, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
1/2 teaspoon freshly ground pepper
Directions
On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.
Yield: 6 servings.
© Taste of Home 2012
Recipe source: Taste of Home magazine, Aug/Sept, 2012, submitted by Judy Hannebaum of Freeland, Washington.
http://www.tasteofhome.com/Recipes/Tomato-Pesto-Tart?cpi=1&sort=