- 1 refrigerated rolled ready-to-use pie crust
- 3 medium plum tomatoes, thinly sliced crosswise
- 1 tablespoon balsamic glaze
- 1/4 cup chopped fresh basil
- 1 3/4 cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided
- Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.
- Fold edges of pie crust over filling, tucking and pressing down edges onto tart.
- Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.
04/01/2018
recipepes.com
Rustic Tomato Basil Tart, recipe
PT15M
PT1H
5
455 calories
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