Presto Pesto Tart
- SERVES
- 4
- COOK TIME
- 30 Min
Faster than you can say "Abracadabra!", you've got yourself a quick-and-easy Presto Pesto Tart. That's how we like it here at Mr. Food!
What You'll Need
- 1 folded refrigerated pie crust (from a 15-ounce package)
- 2 cups (8-ounces) shredded mozzarella cheese, divided
- 4 plum tomatoes, sliced
- 1/2 cup mayonnaise
- 2 tablespoons prepared pesto sauce
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
What to Do
- Preheat the oven to 425 degree F.
- Unfold the pie crust into a 9-inch pie plate or tart pan and flute the edges. Prick the bottom of the crust with a fork. Bake for 8 minutes.
- Sprinkle 1 cup mozzarella cheese over the warm crust and let cool for 10 minutes. Arrange the tomato slices over the cheese.
- In a medium bowl, combine the remaining 1 cup mozzarella cheese and the remaining ingredients; mix well and spread over the tomato slices.
- Reduce the oven temperature to 375 degree F. and bake the tart for 20 minutes, or until heated through. Cut into wedges and serve.
Read NextPepperoni Pie Squares
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 772
- Calories from Fat 487
- Total Fat 54g 83 %
- Saturated Fat 22g 110 %
- Trans Fat 0.0g 0 %
- Protein 16g 31 %
- Amount Per Serving % Daily Value *
- Cholesterol 88mg 29 %
- Sodium 1,165mg 49 %
- Total Carbohydrates 58g 19 %
- Dietary Fiber 0.9g 4 %
- Sugars 2.5g 0 %
