Tomato and Basil Tart
Serves 6-8
Ingredients
Pastry for a single-crust pie (9 inches)
1-1/2 cups shredded cheese (mozzarella/cheddar/swiss), divided
5 to 6 fresh plum tomatoes or 2-3 heirloom tomatoes
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup Duke’s mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon pepper
Directions
Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line the pastry shell with a double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake for 8 minutes more. Remove from the oven. Reduce heat to 375°. Sprinkle 1/2 cup mozzarella over the hot crust.
Cut each tomato into eight wedges; remove seeds. Arrange over cheese, slightly overlapping each wedge.
In a food processor or by hand, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
Combine mayonnaise, Parmesan, pepper, and the remaining mozzarella; spoon over basil. Bake, uncovered, for 20-25 minutes or until the cheese is browned and bubbly.
Bloody Mary Style Tomato Toasts
Serves 6
Ingredients
1 lemon, zested, juiced
1/2 shallot, finely chopped
1 pound grape tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon Sherry vinegar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
5 tablespoons finely grated fresh horseradish, divided
2 celery stalks, thinly sliced
3 tablespoons coarsely chopped celery leaves
6 tablespoons ricotta cheese
6 slices toasted sourdough bread or rye bread (loaf or baguette)
Step 1
Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, black pepper, Worcestershire sauce, cayenne, and 1 Tbsp. horseradish in a large bowl. Let marinate for 10 minutes, then stir in celery stalks and leaves.
Step 2
Meanwhile, combine ricotta and the remaining 4 Tbsp. horseradish in a small bowl. Spread 1 Tbsp. horseradish-mayonnaise on each slice of the toast. Top toasts evenly with tomato mixture. Cut on the diagonal(if using a loaf ) and enjoy.
