Fresh Tomato Tart (Peg Brandt)

Photo: R. Bromberg
Ingredients
Basic pastry dough or pie crust
8 oz mozzarella cheese, shredded
2 Tbs fresh chopped basil
4-5 ripe tomatoes, sliced ½ inch
½ tsp salt
¼ teaspoon pepper
1 Tbs extra virgin olive oil
Chopped fresh basil for garnish
Directions
Preheat oven to 400 degrees
Line a 10” loose bottom tart pan with pastry dough. Cover dough with cheese and sprinkle with basil. Evenly arrange tomato slices, sprinkle with salt and pepper and drizzle with oil.
Lower temperature to 375 and bake 30-40 minutes. Serve warm or at room temperature. Garnish with basil before serving.