Fresh Basil Tomato Tart

By Bonita

Ingredients

• 1 Pillsbury, uncooked, folded pie crust, sold in the refrigerated section near the butter
• 1 1/2 cups shredded mozarella chees, 6 ounces
• 5 Roma tomatoes, or 4 medium tomatoes
• 1 cup loosely packed, fresh basil leaves
• 4 cloves garlic
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon ground white pepper

Preparation

Step 1

Unfold pie crust and flour one side of pie crust and put in pie plate, floured side down
Prick all over with tines of a fork and bake according to package for a 1 crust pie shell.
Put ½ cup mozarella cheese in cooked crust as soon as you take out of the oven and set aside.
Cut tomatoes into wedges and drain on paper towels. Arranage tomato wedges atop the cheese in pie shell. In food processor, combine basil and garlic and process until coarsely chopped. Sprinkle over tomatoes. In medium bowl, combine remaining mozzarella, mayonnaise, Parmesan cheese and pepper. Spread evenly over the top. Bake in a 375* oven for 35 to 40 minutes, or until top is bubbly and brown.
8 appetizer or 4 main-dish servings.