Sun Dried Tomato-Pesto Torte
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This torte recipe features the use of the traditional pie crust and recommends the use of fresh mozzarella cheese . . .

 

  • 1 15-ounce package refrigerated pie crusts
  • 2 cups shredded mozzarella cheese, divided
  • 5 plum tomatoes, sliced
  • ¼ cup grated Parmesan cheese
  • ½ cup mayonnaise
  • 2 TBS basil pesto
  • ½ tsp ground black pepper
  • 3 TBS chopped fresh basil
  1. Unfold pie crusts, stack on lightly greased baking sheet, and roll into 12” circle; brush outer 1” with water; fold edge over and crimp; prick bottom
  2. Bake at 400° for 8-10 minutes; remove from oven and sprinkle 1 cup of mozzarella cheese over crust
  3. Arrange tomato slices over mozzarella
  4. In separate bowl combing remaining cup of mozzarella, Parmesan, and next 3 ingredients and sprinkle over tomatoes
  5. Bake at 375° for 20 minutes; remove and sprinkle with fresh basil
  6. Cut pie into 8 equal appetizer servings

Makes 4 main dish or 8 appetizer servings