wrap in plastic and refrigerate for at least 2 hours or
20 to 23 cm) tart pan (instructions for how to roll out
lour, sugar and salt for the crust.
Coat the butter in
Preheat oven to 450F.
For the Crust: In a large bowl, beat
Bake tart crust in pan at 425\u00b0 for 10 minutes.\tRemove from oven and sprinkle with mozzarella cheese and let cool. Slice tomatoes thin and drain on paper towels.
Arrange tomatoes on melted cheese in crust.
Combine basil leaves, garlic, mayo, parmesan and pepper in processor.
Spoon mixture evenly over tomatoes.
Bake for 20 minutes at 375\u00b0 until bubble.
Serve warm.
For caramel sauce:
Bring sugar
Make the crust: using a mixer fitted
You will need a tart pan with a removable
Make the tart crust: Using a mixer with
9 1/2-inch fluted tart pan with a removable bottom
For The Crust:
In a food processor
o 350 degrees F.
For the crust: Combine cornmeal, flour, and
For the crust: In a medium bowl stir
For the crust:
Heat the oven to
Make crust: In a medium bowl, mix
For the Crust: Pulse dry ingredients and butter
he pastry and line the tart pan, line the pastry with
ieces and refrigerate while preparing tart crust.
Preheat oven to 350
ven to 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
Making the Crust:
Note: If you are