Summer Tomato Tart

tomato tart

This recipe for Tomato Tart not only uses up a good amount of any tomatoes you may be growing in your garden, but is simply divine to eat.  The secret ingredient is an easy-to-find condiment called Sriracha, a hot sauce you can find in the Asian aisle of your market.

Tomato Tart

Pastry for a single crust pie (Pillsbury)
5 slices thick bacon, cooked, crumbled or cut
1 1/2 cups shredded mozzarella cheese, divided
5 to 6 fresh tomatoes
1 cup loosely packed basil leaves
4 garlic cloves
1/2 cup mayonnaise
Sriacha to taste
1/4 cup grated Parmesan cheese
1/8 tsp pepper

Roll pastry to fit a 9 inch tart pan or pie plate.  Do not prick.  Line pastry shell with two pieces of aluminum foil.  Bake at 450 for 5 minutes.  Remove foil; bake 8 minutes more.  Remove from oven.  Reduce heat to 375.  Sprinkle 1/2 cup mozzarella over hot crust.

Cut each tomato into slices, arrange over cheese.  Top with cut/crumbled bacon bits.

In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Sriacha, Parmesan, pepper and the remaining mozzarella.  Spoon over basil mixture.  Bake, uncovered for 20-25 minutes or until the cheese is browned and bubbly.  Serves 4.

About Marisolio Tasting Bar

We specialize in Premium Extra Virgin Olive Oils and Balsamic Vinegars
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