Artichoke-Tomato Tart

Serves: 8
Total Calories: 329


1 refrigerated unbaked pie crust
1 (8-ounce) package shredded mozzarella cheese, divided
8 Roma tomatoes
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup loosely packed fresh basil leaves
4 garlic cloves
1/2 cup Hellmann's mayonnaise
1/4 cup grated Parmesan cheese


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; 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.

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Nutritional Facts:

Serves: 8
Total Calories: 329
Calories from Fat: 201

This Artichoke-Tomato Tart recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.

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