July 14, 2011

Tomato Spinach Tart

I made this as part of an Italian dinner for a large group-everyone loved it! It's one of those recipes that you can really only enjoy during the summer, when home grown tomatoes are so plentiful. That makes me really sad, because it's sooo good! I think I miss fresh tomatoes more than anything in the winter-frozen fruit is always great, but you just can't replicate that fresh tomato taste in the winter! It's delicious cut into wedges, as an appetizer, or as a main dish with a salad and some rustic bread.

1 unbaked 9 inch pie shell
3 tomatoes
10 ounces frozen chopped spinach, thawed and well drained
2 cloves garlic (or 1/2 teaspoon garlic powder)
1/2 cup mayonnaise
1/4 cup fresh parmesan cheese
1-1/2 cups shredded mozzarella cheese, divided
1 cup fresh basil
1 egg

Preheat the oven to 325 degrees. Prebake the pie crust for 10 minutes. Remove from oven and sprinkle with 1/2 cup mozzarella cheese. Increase oven temp to 350 degrees. In a separate bowl, add the spinach, parmesan cheese, garlic, basil, egg, mayonnaise and remaining mozzarella cheese; mix well. Cut tomatoes in wedges, arrange on top of melted cheese in pie shell; spread remaining ingredients on top. Bake at 350 for 35-40 minutes or until golden and bubbly. Serves 4 as a main dish or 8 for appetizers.

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