Italian Tomato TART

If I were a lady who luncheon, this tomato tart would beautify my table.  But considering my lunches are spent with 3 children or out in the garden, my lunches lack in classiness and time.  So, while I may not be a lady that does lunch, I am a lady that loves weekend brunches.  This tomato tart is elegant yet easy enough to put on any fancy table.   It was given to me by my sister who got it from Ms. Peggie down on Memphis.  I do not know much about Ms. Peggie except that she is a lady who does lunch.  This recipe calls for a pastry crust, but I have used pie crust as well.  Either store bought or homemade is fine, but I have included the homemade recipe if you want to have silent brag for yourself.

Serves a small group for brunch.

1 uncooked pastry shell (or 1 blind baked pie crust)

8 oz. shredded Mozzarella Cheese (or your favorite cheese)

¼ cup minced onion

2 tablespoons of fresh basil

2-3 whole tomatoes but into ½ inch slices

1/8 cup olive oil

¼ cup Parmesan Cheese

¼ teaspoon of pepper

Layer all ingredients in pastry shell in the order listed.  Sprinkle Parmesan Cheese on top and bake for 20-25 minutes in a preheated 400-degree oven.  Let stand five minutes before serving.