Basil_tomato_tart Recipe Basil Tomato Tart
Grower: Upstate Locally Grown Market
Price: $0.50 ( 1 recipe)
%> Available (Estimated): 80

Basil Tomato Tart 1 pie crust (we recommend Moosewood Cookbook’s homemade crust, but a store-bought one will do in a pinch) 3 fresh tomatoes*, sliced 3/4 cup shredded Happy Cow cheddar cheese* 3/4 cup shredded Happy Cow monterey jack cheese, or 1 small, seeded jalapeno pepper*, finely diced (optional) 1/3 cup Duke’s mayo 6 slices bacon, cooked crisp and crumbled 1 cup fresh basil Place a store-bought pie crust on the counter and allow to reach temperature for about 1 hour; unroll on a baking sheet that has been lined with parchment paper. Arrange the tomato slices in a circular pattern on crust, overlapping slices as needed to fit and leaving a 2-inch border at the edge. Mix together the cheeses and mayo and pepper (if desired); spread over the tomatoes, fold edge of crust over tomatoes. Bake in a preheated 400 degree oven for 20 to 25 minutes or until crust is golden brown and cheese has melted. Allow the tart to cool for 10 minutes and with a wide spatula move to a serving plate. Top with basil and bacon, cut into wedges and serve. (Can be made with puff pastry, as well, for smaller, individual servings. Follow package instructions for baking times)