What could be better on Mother’s Day than showing your mom some love from the kitchen with mozzarella, tomato, basil tart? Mozzarella, tomato and basil are pretty spectacular on their own, but bake them in a tart and they’re transformed into a rich, layered dish of gooey mozzarella, tender tomatoes and a puffy basil custard finish. You’ll instantly be elevated to favorite child status no matter your age.
Cooking with tomatoes: Tomatoes contain lots of water, one of the reasons why they’re so healthy. But, unless you’re making tomato sauce, all that liquid can create a soggy dish. So, take the extra step of laying the tomato slices in a single layer between paper towels. It’’ do the trick while you prepare the rest of the dish.
Mozzarella 101: So many choices and so confusing! There’s shredded Mozzarella in a plastic package on one side of the store and the big hefty ball of cheese on the other. When cooking with mozzarella, it really is better to use the processed stuff in the package because it melts evenly with less moisture. Save the big softball, fresh mozzarella, for your caprese salad.
The mother of all breakfasts: Make the breakfast in bed version by chopping the tomatoes and mixing with 4 large eggs and ½ cup mozzarella. Into the piecrust, layer the egg mixture, then the basil mixture and carry on!
- 1 Store-bought rolled-dough piecrust
- 2 medium tomatoes, sliced
- Salt and pepper
- 1 cup packed fresh basil
- 2 garlic cloves, roughly chopped
- ½ cup mayonnaise
- ¼ cup grated Parmesan
- 2 cups shredded mozzarella, divided
- Preheat oven to 350 F. Roll out pie crust into an ovenproof pie dish and refrigerate while you prepare the other ingredients. Place sliced tomatoes on several layers of paper towels, sprinkle with salt and pepper and set aside. In a food processor, combine basil, garlic, and 1-½ cups of mozzarella cheese, mayonnaise, and Parmesan. Set aside.
- Remove chilled piecrust and layer ½ cup mozzarella on the bottom, followed by the tomatoes, then the basil mixture. Bake 30 minutes until the top is golden and bubbly. Rest 10 minutes, then slice and serve.