Tomato Pesto Tart

By calypan

Ingredients

• 1 sheet refrigerated pie pastry
• 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
• 2 plum tomatoes, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tablespoons prepared pesto
• 1/2 teaspoon freshly ground pepper

Preparation

Step 1

•On a lightly floured surface, unroll pie pastry. Roll into a 14-in. x 12-in. rectangle; transfer to an ungreased baking sheet. Flute edges; prick bottom with a fork. Bake at 425° for 6-8 minutes or until lightly browned.
• Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6 servings.