• Cooking Time: 25 minutes
  • Servings: 8
  • Preparation Time: 20 minutes


Paula made this as a regular size pie. That was a little to much to eat at one time. Left overs are ok but the crust gets soggy. So I made a few changes, and put it in those little frozen tart shells.

Update...I have since used refrigerated pie crust. Just cut rounds with a glass and bake in muffin tins. So much better than the tart shells.


  • 5 large tomatoes in 1 inch slices
  • 12 fresh basil leaves, chopped
  • 3/4 cup green onion chopped
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 1/4 cup grated parmigiana
  • 1/3 cup graded asiago cheese
  • 1 1/4 cups mayonnaise
  • Salt and pepper
  • 8 tart shells


  • Bake tart shells in 350 degree oven until lightly browned.
  • Place tomatoes in colander in the sink 1 layer.
  • Sprinkle with salt and allow to drain 15 minutes.
  • Pat dry.
  • Chop tomatoes into chunks.
  • Pat lightly with paper towels.
  • Mix tomatoes, basil and onion together, taste to see if you need to add more salt, add the pepper.
  • Cover rim of tart shell with foil to keep from burning.
  • Fill shells with mixture almost to the top about 3/4 full.
  • Combine the cheeses and mayonnaise together.
  • Spread mixture on top of tomatoes mounding it up.
  • Bake for 15 minutes, remove foil and bake until top is lightly browned about 5 to 10 more minutes.
  • I put a little basil leaf on top to garnish.

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