Midwest Living August 2009
Recipe from Geri Boesen
1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
4 Roma or small regular tomatoes
3/4 cup loosely packed fresh basil leaves
4 cloves garlic
1/4 cup grated Parmesan cheese
1/2 cup mayonnaise or salad dressing
1/8 teaspoon ground white pepper
Fresh basil leaves (optional)
1. Unfold the piecrust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 cup of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves. Makes 8 appetizer or 4 main-dish servings.
About Us........ This blog is about the moments that fill our lives. Honestly, there never is a dull one! Mark and I have been married 36 years and have 5 great kids and 7 adorable grand-kids. We've gone from California to New York and plenty of places in between. We've lived in some great cities including Dallas, Chicago, Memphis and Jacksonville. We love where we've landed in Texas and enjoy living close by, to our two married daughters and their families and my parents who also live in the area. It is always such a treat when we get to see our son, daughter-in law and their cute little boys who reside in Florida. Our younger son, is stationed at Ft. Riley for Advance Infanty Training with the US Army. He is currently deployed in Kuwait. We love his new bride and look forward to every minute we get to spend with her. Our youngest daughter was married in July 2015. She and her husband are living in Provo, Utah while attending BYU.