Tomato Pesto Tart

For Pesto:

Add all of the pesto ingredients, except olive oil into the small bowl of your Kitchen Ninja (food processor). Pulse about 6 times. Press the blend button, open the pour spout and drizzle in olive oil. Stop blender and remove lid, scrape down sides. Replace lid and pulse 3 to 4 more times. Place pesto in an airtight container and refrigerate until ready to serve.

*This will make more pesto than you need for this recipe. You can use the leftovers to make Pesto-Stuffed Chicken Rolls or as a pasta sauce, or freeze in ice cube trays, placed in a freezer bag and saved for this winter.

For Tart:

Preheat oven to 400 degrees F. Unroll pie crusts; stack on a lightly floured surface, rolling into a 12 inch circle. Place crust on a baking sheet. Fold over edge of crust and prick bottom with a fork. Bake for 10 minutes. Remove from oven and sprinkle with 1 cup of mozzarella cheese. Allow to cool 15 minutes.

Lower oven to 375 degrees F. In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.

Arrange tomatoes over mozzarella topped crust. Spread mayo-pesto mixture over tomatoes.

Bake for 25 minutes. Sprinkle with fresh basil. Allow to cool 5 minutes before slicing. Can be served warm or at room temperature.

Excellent appetizer or served as a meal with a green salad.

Enjoy!
Miss

*Note: Pesto recipe adapted from Kitchen Ninja Cookbook; Tomato Pesto Tart adapted from Southern Living Magazine.