Basil Tomato Tart


1 premade refrigerated pie crust

6 ounces shredded mozzarella or other cheese

5 Roma tomatoes

1 cup fresh basil leaves

2 cloves garlic, minced

1/2 cup light mayonnaise

1/4 cup grated Parmesan cheese

1/4 teaspoon white pepper


Unfold pie crust according to package directions. Place in a quiche dish or glass pie plate. Flute edge; press with tines of a fork if desired. Generously prick crust all over. Pre-bake according to package directions. Remove from oven & sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop melted cheese in the baked pie shell. In a food processor bowl combine basil & garlic. Cover & process till finely chopped. Sprinkle over tomatoes.

In medium mixing bowl combine remaining mozzerella, mayonnaise, Parmesan & pepper. Spoon this mixture over basil mixture, spreading to evenly cover the top

Bake in 375 degree oven for 35-40 minutes, or till top is golden & bubbly. May garnish with fresh basil leaves.