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.
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.