Tomato Basil Tart
by: Rita Nader Heikenfeld, CCP, CMH
Macy’s Culinary Professional, Family Herbalist

Oh my gosh, I have never had such great crops of veggies and herbs – the zucchini looks like its on steroids, and my tomatoes and basil have outdone themselves. I have one basil plant that has leaves almost as big as my palm, and my Cherokee tomatoes are sauce size! Today I’m sharing a wonderful recipe just perfect for this time of year: tomato basil tart.

Some folks like to squeeze out part of the juice and seed the tomatoes if they’re real juicy. What you’ll want here is to have enough tomatoes and onions to make nice layers.

1 pie crust (can be low fat if desired)

Filling:
1 tablespoon flour
8 oz Mozzarella, Monterey Jack or combo of both
Salt and pepper to taste
1/2 to 1 cup mayonnaise, regular or light (start out with 1/2 cup; if too thick to spread, add a bit more as needed)
3-4 tomatoes, sliced
1 nice bunch green onions, sliced thin
Handful of fresh basil, chopped, about 1/4 cup or so, or about 2 scant teaspoons dry

Preheat oven to 400. Prick crust and prebake 10 minutes. 

Dust bottom with flour. 

Mix cheese, salt and pepper and mayo.

Spread thin layer over crust.

Lay tomato slices on top.

Spread rest of cheese mixture over tomatoes. 

Sprinkle with green onions and basil. Smooth top, pushing onions and basil into cheese mixture.

Bake about 20 minutes or until puffed and golden.

Tips from Rita’s kitchen:
Pinch back that basil before it flowers. Once the plant flowers, the energy goes into the flower/seed production and not into the leaves. You can pinch it back pretty heavily since basil produces until the first cold night.

Basil contains iron and potassium

Tomatoes contain lycopene, a powerful antioxidant, good for the prostate, and can help reduce the risk of cancer, heart disease, cataracts, plus they help keep older people active!

Low tech drying for basil: chop the leaves and lay on screens, tray or towel to dry away from heat and light. Basil stays a decent green instead of turning gray when you dry it in the traditional manner by hanging upside down.