Basil Tomato Tart

Ingredients

Instructions

  • 8 oz. tube refrigerated crescent rolls
  • 1 1/2 cups shredded mozzarella cheese
  • 5 Roma tomatoes
  • 1 cup fresh, loosely packed basil leaves, coarsely chopped
  • 4 cloves garlic, minced
  • 1/2 cup mayonaisse
  • 1/4 cup shredded parmesan cheese
  • 1/8 tsp salt
  • 1/8 tsp pepper
Roll out crescents on lightly floured surface to fit 9-inch tart pan, patting together to make sure there are no holes. Place dough in tart pan; bake in 375 oven 8 - 10 minutes. Remove from oven; sprinkle bottom of crust with 1/2 cup mozzarella cheese. Cool on wire rack. Combine remaining mozzarella, mayo, parmesan cheese, salt, and pepper in bowl, cover and refrigerate. (can make up until this point early in the day.)

Chop tomatoes, drain on paper towels. Arrange on top of melted cheese. Sprinkle basil and garlic over tomatoes. Spoon cheese mixture over top of tomatoes evenly to cover. Bake at 375 for 20 - 25 minutes or until golden and bubbly. Cut into wedges or pieces. Serve warm.