Classic combo blends fresh tomatoes with basil

Robin McDaniel
This tart is good anytime, but is a special hit when made with fresh tomatoes.

This tart is good anytime, but is a special hit when made with fresh tomatoes.

Tomatoes and basil are a classic combination, and the duo are the stars of this week’s In the Kitchen offering. When my friend Ron Williams of Friendsville brought me fresh, straight-from-his-garden tomatoes last week, the perfect pairing of tomatoes and basil was the first treat on my mind.

The Tomato Basil Tart is at the top of my recipe list when it comes to using fresh tomatoes. Ron has been so good to share his garden bounty with us over the years, that I wanted to make something special with his tomatoes. This recipes fits that “something special” category just fine.

This is an easy recipe to pull off, especially when you use the ready-to-use pie crust. Serve it at a brunch and you’ll have guest coming back for more and requesting the recipe. Thanks Ron!

Tomato Basil Tart

1 refrigerated ready-to-use pie crust ( comes in a box of 2)

2 medium size fresh tomatoes, sliced thinly

1 tablespoon balsamic vinegar

dash of salt and pepper

5 or 6 fresh basil leaves

1 1/2 cups Mozzarella cheese, divided

1 egg, beaten (for brushing over pie crust edges)

Cover baking sheet with parchment paper and unroll pie crust onto sheet. Top with 1 cup of Mozzarella cheese, leaving about 1 inch from the edge of the pie crust dough. Arrange tomatoes in a single layer over the cheese.

Add salt and pepper. Drizzle the vinegar over top of tomatoes. Lay basil leaves in a single layer over tomatoes, and sprinkle remaining cheese over the top of the basil leaves. Fold edges of pie crust over filling, pressing down the edges onto tart. If desired, brush beaten egg over crust edges.

Bake in preheated 350 degree oven for 20 to 25 minutes or until golden brown. Let stand for a few minutes before slicing into wedges.

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