Tomato Tart

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. 
 
http://www.cooksgarden.com/tomato-tart.asp