our the filling into the tart shell and smooth the top
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.
he lemon filling into the tart shell and smooth the top
Make the crust: using a mixer fitted with
You will need a tart pan with a removable bottom
Make the tart crust: Using a mixer with a
ieces and refrigerate while preparing tart crust.
Preheat oven to 350
he pastry and line the tart pan, line the pastry with
ou roll out the top crust.
On a lightly floured
arthastewart.com: Miso-Glazed Cod - Martha Stewart Recipes
1/2-inch fluted tart pan with removable bottom, letting
\" apart.
Bake cookies (Martha recommends rotating sheets - I didn
d carefully invert both, setting tart pan right side up. Remove
ut evenly to make the crust, lining the sides of the
nd Sesame Mayonnaise, if desired (recipe below).
Sesame Mayonnaise: In
Grease a 9 inch springform tart pan.
Using a food
Lightly grease a 9-inch tart pan with removable bottom. Place
9 1/2-inch tart pan, preferably with a removable
ny unsweetened buttery crust recipe to produce a crisp crust.
Boil enough
Grease a 9-inch round tart pan with removable bottom. Place