With tomatoes and basil in season, this recipe makes a perfect meal.
- 1 cup Mozzarella cheese, shredded
- 4 eggs
- 8 plum tomatoes (also known as roma tomatoes), cut in 1/2" length wise slices
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup fresh basil leaves, thinly sliced
- 1/2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 9" pie crust, unbaked
- Place the pie crust in a tart pan, pressing into the pan, but not overly hard.
- Bake that crust at 350F for 10 minutes, until very light brown.
- In a large bowl mix together the Mozzarella cheese, eggs, basil, black pepper, salt, and Parmesan cheese.
- Pour the cheese mixture into the crust.
- Top the cheese mixture with the tomato slices.
- Bake for 20-30 minutes at 350F. The tart will be firm to the touch when done.
- Let cook for 10 minutes before serving.
Note: This tart is best when served at room temperature, making it a great make-ahead dish for brunch. Pair with a salad, black olive garlic bread, and a nice white wine.
Pie, tart, quiche, and turnover are all names for fillings encased in a crust made of flour, fat, and water. The basic concept has not changed since they were first made thousands of years ago. The first pies and tarts were filled with savories (i.e., meat, cheese, herbs, etc.). These pies and tarts have been baked or fried over the years, sometimes exclusive to a particular recipe or sometimes as an alternative.
They can also be a large creation or individual bites. They are perfect for a meal or party appetizers. The choices are almost limitless.