  |
| |
|
| |
|
 |
This light tart is a simple way to pair fresh tomatoes with aromatic Mammoth Basil leaves in the height of summer. A Cook's Garden favorite.
Phyllo leaves
1/2 stick butter
Parmesan cheese
Mozzarella cheese
Mammoth Basil
Tomatoes.
Salt and fresh ground pepper
|
|
| Carefully unwrap phyllo leaves and cut into a size that will fit a tart pan or other open baking dish. Melt 1/2 stick butter and with a pastry brush, lay a piece of phyllo in the pan and paint the surface with butter. Sprinkle lightly with Parmesan cheese and place on another layer of phyllo and repeat with melted butter, cheese and phyllo for 8 layers. Fold in the edges and brush into place with butter. Top with a layer of fresh sliced mozzarella cheese, Mammoth Basil leaves and tomatoes. Season with salt and fresh ground pepper. Bake in a preheated 375* oven for 45 minutes, until edges of the tart are golden and crisp.
Basil Mammoth
Ideal for wrapping or stuffing, these oversized Mammoth Basil leaves are milder than the traditional sweet basil. Excellent for flavoring sauce, Mammoth Basil is the choice for cook's seeking basil with a sweet aroma that is not overpowering.
|
|
|
|
|
|
|
 |
© Recipe copyright From the Cook’s Garden by Ellen Ecker Ogden published by HarperCollins Publishers, and may not be reprinted except by permission by the author. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Huge Leaves, Awesome Flavor!
Use leaves for wrapping, or for drying.
|
|
|
|
|
|
|
Check back regularly for exciting
new recipes.
|
Recipes
for Spring/Summer
|
|
|
|
|
|
|
|
 |
| |
|
|
|
|
The Cooks' Garden | PO Box C5030
Warminster, PA
18974
800-457-9703 www.cooksgarden.com
Copyright 1997-2004, The Cooks Garden
 |
|
|
|
