Author: Andrea Giang
A summery tart filled with fresh tomato, basil, and mozzarella cheese. This summer caprese tart is easy to put together and perfect for the summer.
- 1 pie crust
- 1¼ cup mozzarella cheese
- 5 medium roma tomatoes, sliced
- 1 cup basil leaves, tightly packed
- 5 cloves of garlic
- ⅓ cup mayonaise
- pinch of salt
- Preheat the oven to 450F.
- Press the pie crust into a 9 inch quiche pan or pie dish and cut off any extra overhanging crust. Use a fork to poke holes into the bottom of the crust to prevent the crust from puffing up. Bake the pie crust for about 8-10 minutes until the pie crust is set. Remove from the oven and set aside for now.
- Reduce the temperature of the oven to 375F. Sprinkle about a half cup of mozzarella cheese over the bottom of the pie crust.
- Layer the sliced tomatoes on top of the shredded cheese.
- In a food processor, add fresh basil and garlic and pulse until roughly chopped. Sprinkle the basil and garlic mixture over the tomatoes.
- In a medium bowl, mix together the rest of the mozzarella cheese and mayonaise until combined. Spoon the mixture over the basil garlic mixture and spread until even. Sprinkle a pinch of salt on top.
- Bake the summer caprese tart for about 30-35 minutes until the top is slightly browned and bubbly.
- Serve the summer caprese tart warm.
Recipe by Ask Anna at https://askannamoseley.com/2017/06/summer-caprese-tart/
3.5.3226