bishop : fresh tomato tart

March 20, 2001

* Exported from MasterCook *

Fresh Tomato Tart with Basil-Garlic Crust

Recipe By :Jack Bishop : Complete Italian Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Kitpath Main Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe basil and garlic tart dough

8 ounces mozzarella cheese -- very thinly sliced

2 large ripe tomatoes -- (about 1 pound)

cored and cut crosswise into thin slices

salt and freshly ground pepper to taste

1 tablespoon extra virgin olive oil

fresh basil leaves*

Prepare the dough and fit it into a 10-inch tart pan with a removable bottom.

(The tart shell can be refrigerated for several hours if desired.)

Preheat the oven to 375 degrees F. Line the bottom of the tart shell with the

slices of cheese. Arrange the tomatoes over the cheese in a ring around the

edge of the tart and a second ring in the center, slightly overlapping the

slices. Sprinkle with salt and pepper to taste and drizzle with the oil.

Bake until the crust is golden brown and the cheese has started to brown in

spots, about 35 to 40 minutes. Cool on a rack for at least 5 minutes before

slicing. Serve hot, warm, or at room temperature. (The tart may be covered and

kept at room temperature for over 6 hours.)

S(Archived By):

" Pat Hanneman <kitpath on 25 Jan 1999 "

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Per Serving (excluding unknown items): 149 Calories; 12g Fat (69.9% calories

from fat); 9g Protein; 3g Carbohydrate; trace Dietary Fiber; 34mg Cholesterol;

161mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Serving Ideas : Green Salad and Marinated Vegetables OR Salad and Soup

NOTES : Sprinkle a tablespoon or two of minced basil between the cheese and

tomato layers. *The brilliant green shell of this tart is not prebaked, making

it quick to assemble and put on the table.

Nutr. Assoc. : 0 0 0 0 0 0 0

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