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Loading...| 1 refrigerated pie crusts ( recommended -- Pillsbury ) | |
| 2 cups packed fresh basil leaves | |
| 1 garlic clove , peeled | |
| 1/2 teaspoon kosher salt , plus more for seasoning | |
| 1/4 teaspoon fresh ground black pepper , plus more for seasoning | |
| 1/2 - 2/3 cup olive oil | |
| 1/2 cup grated parmesan cheese | |
| 2 medium or 4 plum tomatoes , cut into 1/8-inch thick slices | |
| 2 tablespoons thinly sliced fresh basil leaves | |
| olive oil , for drizzling | |
| kosher salt |
| 1. | Preheat oven to 375°F. |
| 2. | Unroll pie crust and place into a 9 inch tart pan with removable bottom. |
| 3. | Trim edges and prick bottom with a fork. |
| 4. | Bake crust for 8-10 minutes or until slightly golden. |
| 5. | Meanwhile, in a food processor, combine basil, garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and pulse until chopped. |
| 6. | With motor running, add in olive oil until it forms a thick paste. Stir in grated parmesan cheese. |
| 7. | Once crust has cooled slightly, spread the basil mixture over the bottom of the crust. |
| 8. | Layer tomato slices over the top of the basil mixture, slightly overlapping each slice. |
| 9. | Sprinkle thinly sliced basil on top of tomatoes. |
| 10. | Drizzle with olive oil and sprinkle with salt and pepper. |
| 11. | Bake for 25-30 minutes or until tomato slices are slightly caramelized. Let cool slightly before serving. |
Heirloom tomatoes are a great source of lycopene which is important for maintaining heart health.
This dish is high in fat due to the olive oil and parmesan cheese.
Tomatoes are a great source of lycopene which is an antioxidant that helps protect against heart disease. Basil has been shown to have anti-inflammatory properties.
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