Tuesday, July 28, 2009

Tomato Tart * Wow this is good! Try some!

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My pampered chef stones are gold in the kitchen...I have 15-20 of them that are over 15 years old! The darker the better...some are all but black!

This tart is so easy and delicious, perfect for summer when the tomatoes are pushing like crazy. Its great for breakfast, a light dinner with wine, or a snack. I took the picture of my basil from my garden. Isn't it breathtaking! lol.

Before I start,
I have a Special note
to the



quite frankly any moron can....but in a pinch, these prepared refrigerated one's are just as good and super handy to have around...and who has time for pie crust making, there is exercising to be done, don't forget, if you are going to eat the good things in life...ya better make damn sure you are working it off!

I have heard it before when someone sees I use the Pillsbury one's, "mine are better, I make them homemade" Bullshit, I tasted yours and its not any better...lol. And I make pies all of the time..how often are you rolling out pie crusts? And I exercise 5-7 times a week...raise my kids, homeschool, grow a big garden that supplies not only my family but extended family and friends, yard work, run a few yahoo cooking groups with over 5000 members, blog here and there and everywhere, and chat with my friends on facebook daily...should I go on? If you manage to do all those things and make your own pie crust all of the time, good for you!

So if you want to brag about how you make your own pie crust, big fat freakin' raspberries to ya...GET A LIFE!

I can make them too...but just feel there are more important things in life, and if Pillsbury wants to do the work for me...Thanks Pillsbury!

Now, on with the recipe

Tomato Tart

one roll of pie crust from
the Pillsbury refrigerated pie crust box
2 C Mozzarella Cheese
5 tomatoes

1/2 c Kraft Real Mayo
(its the brand I use, use what you prefer)

1/4 c parmesan cheese grated

2 T basil pesto

2-4 T chopped fresh basil (opt)

Unroll pie crust on a pizza stone and brush the outer edges with water, and fold over to make a pie or pizza crust look. Prick with a fork

Bake the pie crust at 450 degrees for 8-10 min. Sprinkle with ONE cup of the mozzerella cheese and let it set for 15 min on the counter or stove top. Meanwhile, lower oven temp to 375.

Arrange the tomato slices over the cheese. Stir together 1 cup mozzerella cheese, mayo, Parmesan cheese, and pesto. Spread it over the tomato slices.

Bake at 375 degrees for 20-25 min. Remove from oven and sprinkle with basil to garnish.

This is also good with Ricotta Cheese dolloped on top before the final baking! I made it again and added garlic..

As you can see, I used canned tomatoes, due to the fact that I can't get any red one's yet out of my garden lol. I could not wait for the tomatoes anymore, I had to make this, I was so hungry for it.
Basil Pesto

Makes 2 cups or 16 (2-tablespoon) cubes
4 cups loosely packed fresh basil leaves
6 garlic cloves
1/4 teaspoon salt
1 cup shredded Parmesan cheese
1 cup pine nuts, toasted
1 cup olive oil
Process all ingredients in a food processor or the manual food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze. Store cubes in freezer bags up to 6 months.
Pesto is great to have on hand for last minute hors d'oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches.
Southern Living, SEPTEMBER 2003

Just a quick note:  I used my cookie scoop and put them onto wax paper on a tray and froze them.


Donna-FFW said...

This tomato tart sounds so delicious!! I too have made my own pie crust and used store bought, its fine. I also make my own cakes from scratch and from a mix. Why not? They taste great:)

Margarita Stewart said...

I agree Donna...I love the Cake Doctor lady's books...You can make some really good stuff with the mixes.