A delightful tart combining fresh tomatoes, creamy cheeses, and aromatic herbs, perfect for any occasion.
Preheat your oven to 450°F and prepare the pie crust by lining a 9-inch tart pan with it. Press the crust into the edges and trim any excess.
Using a tart pan with a removable bottom makes it easier to serve the tart.
Partially bake the crust for 5-7 minutes until slightly dry. Remove from the oven and let it cool.
Use pie weights to prevent the crust from puffing up during baking.
Slice the tomatoes and place them on paper towels to drain excess moisture.
Draining the tomatoes prevents the tart from becoming soggy.
In a food processor, combine the basil leaves and garlic cloves. Pulse until coarsely chopped.
You can also chop the basil and garlic by hand if you prefer.
Mix the chopped basil and garlic with the mozzarella cheese, mayonnaise, parmesan cheese, and white pepper in a bowl.
Ensure the mixture is evenly combined for consistent flavor.
Reduce the oven temperature to 375°F. Spread half of the mozzarella cheese over the cooled crust.
Spreading cheese on the crust creates a barrier to prevent sogginess.
Arrange the tomato slices over the cheese layer in the crust.
Overlap the tomato slices slightly for a visually appealing presentation.
Spread the cheese mixture evenly over the tomatoes.
Use a spatula to spread the mixture smoothly and evenly.
Bake the tart in the oven for 25 minutes or until the top is golden and bubbly.
Check the tart halfway through baking to ensure even cooking.
Let the tart cool for 5 minutes before slicing and serving. Garnish with additional basil leaves if desired.
Allowing the tart to cool slightly makes it easier to slice neatly.
