Monday, July 26, 2010

Everybody Likes Food

Shannon told me that this blog would be more interesting if we included crafts, articles on women's issues, recipes, etc.  No crafts in my world - so here's a recipe.  I served it at bunco last week & got lots of compliments.  Either it's tasty or all my friends are nice.

Tomato Tart
1 can crescent rolls
8 oz. sliced provolone cheese
1/4 cup parmesan cheese, grated
4 tomatoes, sliced lengthwise
2-4 tsp. olive oil
1/2 cup chopped fresh basil 
3 tsp. minced garlic (fresh is best)

Heat oven to 375 degrees.  Spray tart or pie pan with nonstick spray.  Press crescent roll dough into pan, pressing evenly over bottom & up sides; press edges & perforations to seal. Prick dough with fork. Bake at 375 degrees for 15-17 minutes or until golden brown.  Meanwhile, in small saucepan, combine oil, basil & garlic.  Cook over low heat just until heated.  Arrange half of the provolone cheese slices over crust; top with half of the tomatoes.  Sprinkle with 2 tsp. parmesan cheese.  Repeat layers.  Spoon oil mixture over the pan.  Sprinkle with ground black pepper if desired. Bake at 375 degrees for 15-18 minutes or until crust is deep golden brown.  Let stand 5 minutes before cutting.  Double the recipe for a 9x12" casserole dish.

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