Tomato Basil Tart

1 frozen or refrigerated 9” piecrust

1 ½ c. shredded mozzarella cheese

5 medium plum tomatoes – chopped

1 c. loosely packed fresh basil leaves – chopped

2 garlic cloves – crushed

½ c. mayonnaise

¼ c. grated Parmesan cheese

1/8 tsp. white pepper

Place piecrust in 9” tart pan or pie plate.  Bake pie shell per package directions.  Remove from oven, sprinkle ½ c. mozzarella cheese on hot crust. Cool. Chop tomatoes and drain on paper toweling.  Place in cooled piecrust.  Sprinkle coarsely chopped basil and garlic over tomatoes in the shell.  Combine 1 c. mozzarella cheese, Parmesan cheese, mayo, and pepper together and spread evenly over top of tomatoes, covering to edges.  Bake @ 375 for 35-40 minutes until golden.  You can make this 1-day in advance and reheat in 350-degree oven until warm.

                                                          Submitted by:  Pat Hoeh