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.