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Basil Tomato Tart

Be ready. Your friends will request the recipe for this garden-fresh appetizer or entree.





List of Ingredients



• 1/2 of 15-oz pkg folded refrigerated unbaked piecrust (1 crust)
  
• 1 1/2 cups shredded mozzarella cheese (6 oz)
  
• 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 tsp ground white pepper
  






Instructions



1. Unfold piecrust according to pkg directions. Place in a 9" quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or till set and dry. Remove from oven. Reduce temperature to 375 degrees. Sprinkle crust with 1/2 cup of mozzarella cheese. Cool slightly on a wire rack.
   
2. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes.
   
3. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top.
   
4. Bake in a 375 degree oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm. If desired, garnish with basil leaves.