Wednesday, November 20, 2019


Our friend Ann Druetzler is an amazing cook who creates delicious recipes with just a few ingredients. Her easy Tomato Tart is just one example. Your guests will love this appetizer. Be sure to include this recipe in your summer meal plan. Add a salad, crusty roll, and crisp white wine for a complete lunch or dinner.

1 frozen deep-dish pie crust
1½ cups mozzarella cheese, grated
4 – 5 Roma tomatoes
¾ cup fresh basil, snipped
4 cloves garlic, chopped fine
¾ cup mayonnaise
½ cup parmesan cheese, grated
½ cup asiago or Romano cheese, grated
¼ tsp. white pepper*

Preheat oven to 375° F.

Place a cookie sheet in the oven to heat.

Use a fork to poke a few small holes on the bottom and sides of the pie shell. Place shell on hot cookie sheet. Bake 8 minutes. You only want to set the shell so it’s not soggy when you add the filling.

Remove just the shell, not the cookie sheet. It needs to stay hot. Sprinkle ½ cup mozzarella across shell bottom.

Cut tomatoes into thin wedges, scoop away loose seeds and gel. Lay wedges over cheese in a tight pattern of your choice.

Combine all remaining ingredients in a small bowl. be sure to include the remaining mozzarella. Spread mixture evenly over tomatoes.

Bake tart for 30 minutes or until it starts to brown and bubble.

Allow to cool a minute or two and then cut into slices to serve.

*No need to buy white pepper if you don’t have it. White pepper is stronger than black so use a little more black pepper to gain the same result.

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