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Tuesday, August 31, 2010

Tomato Basil Tart

This is one of my absolute favourite meals in the whole world. Yes, it's a bit hyperbolic, but it's soooo good, covers at least a couple of food groups and can be made with only a few ingredients.

I shamelessly stole this from Christine Ingram's Vegetarian and Vegetable Cooking.

Tomato and Basil Tart


1 9-inch frozen pie shell
5 ounces fresh mozzarella, thinly sliced (about half a ball)
2 large tomatoes, thickly sliced
handful of basil leaves
olive oil
2 garlic cloves, thinly sliced
salt and pepper


Preheat your oven to 400F and cook your pie shell for 10 minutes until just starting to turn golden. DO NOT OVERCOOK! Turn the oven down to 350F.

While your shell cools, slice everything. Now, with the garlic. Have you seen Goodfellas? Well if you haven't you should, but that's another discussion. Please see the photo below:

This is how thinly you should slice your garlic. It should be translucent, but not tearing. If you slice it too thin it will become crispy and burnt, if it's too thick it won't roast the way you want it to.

Okay, tangent aside.

Your crust is cool now, yes? Layer your mozza all around. Don't worry if you missed a couple spots, as the cheese melts it'll fill the crust. Then layer your tomatoes around. Then, dip your basil leaves and garlic in olive oil and place on the tomatoes. Drizzle a generous amount of olive oil on top, then grind some salt and pepper over top.

It should look like this:

Now, bake that sucker for 40-45 minutes until the tomatoes are dark red and fully cooked.

Of course, yesterday was pure kid-crazy-chaos and I forgot to take a photo of the final product. Sorry!

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