Fresh Tomato Tart

• 1/2 of 15 oz folded refrigiated unbaked piecrust. (1 crust)
• 1 cup shredded mozzarella 16oz.
• 4 Roma or regular tomatoes
• 3/4 cup loosely packed fresh basil leaves
• 4 cloves garlic
• 1/4 cup parmesan cheese
• 1/2 cup mayonaise
• 1/8 tsp ground white pepper

1. Line 9"fluted tart pan with piecrust. Bake 450 oven for 5-7 min. until slightly dry. Do not prick. Remove crust from oven, sprinkle with 1/2 cup mozzarella. Cool in pan on wire rack. Reduce oven to 375
2. Cut tomatoes in wedges, drain on paper towels. Arrange over cheese in baked crust. In food processor combine basil & garlic. Process until coarsely chopped (or snip basil & coarsely chop garlic).
3. In medium bowl, combine basil, garlic, remaining mozzarella, mayo, parmesan & pepper. spread over tomatoe wedges.
4. Bake 375 for about 25 min until cheese is golden. Let stand 5 minutes befor cutting

crust, regular tomatoes, basil, garlic, parmesan cheese, mayonaise, ground white pepper

Taken from www.epicurious.com/recipes/member/views/fresh-tomato-tart-50045227 (may not work)