Tomato Tart

Basic pastry dough and pie dish

Or

Frozen 9 inch pie crust

8 oz. mozzarella cheese, shredded

2 Tbs. chopped fresh basil

4-5 ripe tomatoes, in ½ inch slices- roma tomatoes work well if you don’t have homegrown.

½ tsp. salt

¼ tsp. pepper

1 Tbs. olive oil

Preheat oven to 400degrees.  Line 10 inch loose-bottom tart pan with pastry dough.  Spread bottom of pastry with cheese and sprinkle with basil.  Cover with tomato slices, arranging to cover as evenly as possible.  Sprinkle tomatoes with salt and pepper and drizzle with olive oil.  Bake 30 to 40 minutes.  Garnish with fresh chopped basil.  Slice in wedges and serve warm or at room temperature.

** If you use the frozen pie crust, it doesn’t take as long to cook.**

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