*  Exported from  MasterCook  *

                           TOMATO CHEESE TART

Recipe By     : The KitchenAid Cookbook
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3      large         tomatoes, sliced 1/2-inch thick
  2      teaspoons     salt
  1      pound         provolone cheese
  1                    egg white -- beaten
  1      teaspoon      basil
  2      tablespoons   parmesan cheese
  2      teaspoons     olive oil
                       kitchen aid pie pastry for 9-inch double
                       crust pie

Sprinkle tomatoes with salt and drain on rack for 30 minutes.

Roll out pastry to 1/8-inch thickness and line an 11-inch quiche/flan pan.
Fill with pastry weights and bake at 450F for 10 to 12 minutes, or until
lightly browned.  Remove pastry weights and cool.

Assemble and attach rotor slicer/shredder using fine shredder cone (no 1).
Turn to speed 4 and shred provolone cheee.  Brush bottom and sides of pastry
shell with egg white.  Place provolong cheese in shell and top with
tomatoes.  Sprinkle basil and parmesan cheese over tomatoes; and drizzle
with olive oil.

Bake at 375F for 25 to 30 minutes, or until cheese has melted and tomatoes
are tender.  Serve immediately.

Yield:  6 to 8 servings

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