Serves: 8
Total Calories: 331
Bake pie crust according to package directions in a 9-inch quiche dish. Remove from oven. Sprinkle 3/4 cup of the mozzarella cheese over the baked pie shell. Cut Roma tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop the cheese in the baked pie shell. Sprinkle artichoke hearts over the tomato wedges. In a blender, combine basil leaves and garlic and process till coarsely chopped, and sprinkle over the tomatoes. Combine remaining mozzarella cheese, mayonnaise, and Parmesan cheese and spoon over basil mixture, spreading evenly to cover the top. Bake in a 375° oven for 35 minutes or till top is golden and bubbly.
This Artichoke-Tomato Tart recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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