Such a Tart (Tomato Tart!)

If you are looking for a yummy recipe to use some of the tomatoes from your garden, look no further!  This Tomato Tart is a real winner.  My husband stated "it was the best thing I have ever eaten!" and "I could eat this everyday."  He probably could too (I made him this tart last week for when I was away and he ate the ENTIRE THING in one sitting!)

I found the basic recipe on the Sargento Website a while ago and now for the life of me I can't find it... Oh well.

What you'll need:

1 - 9 inch pie crust (bring to room temp)
1/2 cup or so balsamic vinegar
2 medium ripe tomatoes
1 cup and 1/2 or so shredded mozzarella cheese  (or so means I don't exactly measure it out...)
Fresh basil to taste

First put the balsamic vinegar in a small sauce pan on the stove on med/low and let it reduce until you get a thick syrup of about 2 or 3 tablespoons (it will be very sweet and sticky).  Keep stirring and watching it because at the end it goes really quick and you could easily burn it.

Meanwhile, Preheat your oven to 375.


On a sheet tray unroll the pie crust (you could totally make your own pie crust, but usually that stresses me out.)

Put 1 cup of the mozzarella cheese on the crust making sure to leave a 1 inch border.

Slice the tomatoes and arrange them over the cheese in a single layer.

Drizzle the balsamic vinegar syrup over the top of the tomatoes.

Top with the remaining cheese and sprinkle with some freshly torn basil leaves.

Working your way around the tart pull up the sides and crimp them together.

Stick the tart in the preheated oven for 20-25 min or until the cheese is golden brown and bubbly.  (Honestly ours took 30 minutes, but every oven is different)

Once out of the oven let stand 5 minutes or so, until it stops percolating and appears less molten.

Slice into 4 or 8 slices and top with some more freshly torn basil leaves.

 

Enjoy!!