What’s Cooking Wednesday

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This kitchen is a disaster zone with so much yummy goodness going on.  Last night I tried a new recipe. It was a Basil-Tomato Tart.Image. Earlier in the day Grace and I also made pie dough for the first time ever. We used the dough to make our tart and it turned out to be very scrumptios but definitely not on the light side.  

 

Basil-Tomato Tart

 

 9 inch pie crust

¾ cup mozzarella cheese

 

¾ cup cheddar cheese

 

½ cup grated parmesan cheese

 

6-7 roma tomatoes sliced

 

½ fresh basil

 

¼ cup fresh oregano

 

4 cloves of garlic

 

½ cup mayonnaise

 

1 TBLS olive oil

 

Pepper and salt

 

Fork a few holes into your pie crust so it does not bubble up and then place foil on top and bake at 450 for 8 minutes. Remove foil and bake for 5-6 minutes longer. Sprinkle the crust with ¼ cup each of parmesan, mozzarella, and cheddar cheeses. While that melts on the hot crust, combine the olive oil, basil, oregano, and garlic in the food processor. Process until it is almost the texture of pesto. Combine this mixture with the sliced tomatoes. You can let the tomatoes marinate for an hour or two if you have the time or simply place the tomatoes on top of the cheesy crust immediately. Top the tomatoes with a mixture of the mayonnaise, salt, pepper, and remaining cheeses. Bake at 350 for 35-40 minutes until bubbly and golden.

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