Our tomato basil tart is the perfect combination of tomato, garlic and cheese. It makes a perfect side dish, an easy brunch or a tasty picnic treat for parents and kids alike. Even tomato-haters will swoon over this crispy-creamy-cheesy tart. We’ve even added an extra secret ingredient  to make it stand out from the crowd!

1x pack short crust pastry

1,5 cups grated mozzarella cheese, divided

5 to 6 fresh Roma tomatoes

1 cup loosely packed fresh basil leaves

4 garlic cloves

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

1/8 teaspoon pepper

Roll pastry to fit a 22cm tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.

Bake at 230°C for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 190°C. Sprinkle 1/2 cup mozzarella over the hot crust.

Cut tomato into slices; remove seeds. Arrange over cheese.

In a food processor, or by hand, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.

Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.