Summer is in full swing around here and I am always excited when I find a Delicious recipe for dinner at this house and the best thing about this recipe is its simple as well! I am soo excited to have Laura from The Rookie Cook guest posting for me today! “Laura is a lover of all things food (especially chocolate and ice cream), a stay-at-home mom to a babbling infant, and a city girl living in the country. Visit her at The Rookie Cook for tasty, quick, and family friendly foods.” Her foods look so delicious and they are just as great as they look 🙂
Please welcome Laura!
Hi, I’m Laura from The Rookie Cook and I’m thrilled to be posting at Leah’s Cooking today. She did a guest post for me on apple pie bars which I am still drooling over. And lets not forget about her adorable daughter (who, by the way, is just a tad bit older than mine). It’s fun to look through her pictures and think about what my little girl will be doing soon. (I mean, “patty cake-ing“, how adorable is that??
On to the recipe…
This tart is super scrumptious and deliciously easy to make in less time that it takes you to get fast food. (Ok, maybe not if you’ve got a restaurant next door, but for everyone else…)
Both the hubby and I really enjoyed it. He helped me assemble it (yay for kitchen teamwork!) and can attest to it being very quick and easy to make. It’s one of those lunches that you can throw together without much time or forethought. Also, you could easily make your own crust (just use any pie crust recipe) or use a frozen pie crust if you don’t have any refrigerated pie sheets on hand.
I used canned pesto because I never have enough basil lying around, but I’m going to try to amp up my basil plant’s production this year so maybe I can attempt pesto. (And by amp up, I really mean that I’m going to buy a lot of basil plants and hope I don’t kill them too quickly. I’m super at killing pretty much any plant you give me.)
You should make this now. Because it is so quick. And tasty.
Tomato Pesto Tart
Adapted from: Taste of Home
1 refrigerated pie pastry
1 1/2 cups shredded mozzarella cheese, divided
2 plum/medium tomatoes, thinly sliced
4 small mushrooms, thinly sliced
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 Tablespoons prepared pesto sauce
1/4 teaspoon black pepper
1. Roll out 1 refrigerated pie crust over a baking sheet or tart pan. Prick with a fork and flute the edges. Bake in a preheated oven at 425° for 6-8 minutes or until beginning to lightly brown.
2. Sprinkle crust with 1 cup mozzarella cheese. Top with tomatoes and mushrooms (reserve 4 slices of tomatoes to top tart with, if desired).
3. In a small bowl, combine mayonnaise, 1/2 cup mozzarella cheese, Parmesan cheese, pesto, and pepper. Spread mixture in a thin layer over tomatoes and mushrooms. Top with 4 reserved slices of tomatoes, if desired. Bake for an additional 10-12 minutes, or until golden brown.
Click here for the printable recipe: Tomato Pesto Tart Printable.
Again please be sure to visit Laura over at The Rookie Cook to see more great recipes!