This a perfect dish to add to a Sunday brunch or to bring as an appetizer for a summer barbeque. (Maureen Zebian/The Epoch Times)
1 refrigerated piecrust
2 cups shredded Monterey Jack cheese
3 tablespoons chopped fresh basil
3–4 medium fresh tomatoes
11/2 tablespoons olive oil
Fresh, cracked pepper
Fit piecrust into a 10-inch tart pan and cook according to directions. Generously prick bottoms and sides with fork. Bake at 400 degrees F for 5–6 minutes.
Sprinkle cheese evenly into shell and top with basil. Arrange tomatoes on top and brush with olive oil.
Bake 400 degrees F for 30–40 minutes. Remove from oven and garnish with fresh basil.
Patty is a cooking enthusiast living in the Chicago area.
