Steve Campbell's Tomato Tart

As we gather these scrumptious recipes to share, and enjoy together, as we are Whisking Up Treasured Recipes,  let me tell you just a little about contributor, Steve Campbell. 

Not only is he a dear for sharing these delicious recipes with us, he is a dear friend, and we have enjoyed being a part of breaking bread in his home on many occasions. Sometimes casual, sometimes beautifully more formal, but always comfortable and memorable.

As a gourmet cook, Steve is meticulous not only as he conjures up a variety of sumptuous dishes in his lovely kitchen, but he takes entertaining to the next level. Even on evenings when it is cocktails and pizza, everything is presented on the finest dish and glassware, every detail attended to.

Adding to the charm, the kitchen is awash with an assortment of  Mackenzie Childs flair.

Entertaining, proper entertaining, is an art. Steve Campbell is an artist of the highest caliber. Gourmet cook, and consummate host.

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Tomato Tart (Steve Campbell Photo)

Steve Campbell's Tomato Tart

Recipe:

1 Ready Made pie crust
1 1/2 cups mozzarella cheese
6 Roma Plum Tomatoes
1lb Italian sausage crumbled
Minced garlic to taste
Fresh Basil leaves
1/2 cup Mayo
1/4 cup Shredded Parmesan Cheese
1/8 teaspoon pepper

Spray a small amount of cooking spray on the bottom of a pie plate.  Place pie crust in pan and crimp the edges.  Sprinkle 1/2 cup mozzarella cheese in the bottom of crust and bake as directed on pie package.  Set aside to cool.

Cut up roma tomatoes into quarters.  Put them cut side down on paper towels and drain for appx 2 hours.   Once drained and pie crust has cooled, place tomatoes on the pie crust in a circular fashion. Sprinkle with garlic and basil.   Next put the cooked sausage that has been crumbled all around the top of tomatoes.

Next in a medium bowl combine

1 cup mozzarella
1/2 cup mayo
1/4 cup parmesan cheese
1/8 teaspoon pepper

Stir to combine and top the sausage with this mixture.  It will be thick, but you may add additional mayo if required.  Cover the pie edge to edge.  Cover edges of pie crust to avoid burning crust.  Bake at 350 for 30 minutes.

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