Fresh Tomato Tart


Basic Pastry Dough-frozen or homemade
8 oz mozzarella cheese shredded
2 T fresh Basil
4-5 ripe tomatoes sliced in 1/4" slices
½ t salt
¼ t pepper
¼ c olive oil--I use much less, just enough to drizzle over mixture

Preheat oven to 400 degrees. Line 10” loose bottom tart pan with pastry dough. Cook pastry dough partially. Spread bottom of pastry shell with cheese and sprinkle with basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle salt and pepper over tomato layer and drizzle with olive oil. Bake 30-40 minutes or until slightly brown. Garnish with extra basil. Slice in wedges and serve warm or at room temperature. 

You can easily double this by using an 11x16x1" pan an increasing the ingredients accordingly.

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