Basil Tomato Tart




1 crust ½ of a refrigerated unbaked pie crust, bake as directed 1½ cups shredded mozzarella cheese 5 Roma tomatoes, slices 1 cup basil leaves 4 cloves garlic ½ cup mayonnaise ¼ cup Parmesan cheese, grated ⅛ teaspoon white pepper basil leave

Nutritional information

No nutrition information available


Bake pie crust in glass or quiche dish; flute edges; prick with fork tines, if desired. Remove from oven. Sprinkle with ½ cup mozzarella cheese, cool on wire rack. Cut tomatoes, drain on paper towels. Arrange tomato slices atop melted cheese in the baked pie shell. In a food processor, combine garlic, basil. Process until coarsely chopped. Sprinkle over tomatoes. In a medium mixing bowl, combine remaining mozzarella, mayonnaise, Parmesan cheese and pepper. Spoon cheese mixture over basil mixture, spread evenly to cover top. Bake in a 375 degree oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, sprinkle with or place whole basil leaves on top after baking.