Fresh Tomato Tart

• 1/2 (15 oz.) pkg. refrigerated pie crusts
• 2 c. (8 oz.) shredded Mozzarella cheese
• 3 Tbsp. fresh basil or more if needed
• 3 medium sized ripe tomatoes, peeled and cut into 1/2-inch slices
• 1 1/2 Tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Fit pie crust into a 10-inch tart pan, according to package directions.
2. Trim any excess pastry along edges.
3. Generously prick bottom and sides of pastry with a fork.
4. Bake at 400u0b0 for 5 minutes.
5. Sprinkle with cheese evenly into pastry shell and top with basil to cover.
6. Arrange tomato slices on top; brush with olive oil and sprinkle with salt and pepper.
7. Place tart on a baking sheet on lower rack of oven.
8. Bake at 400u0b0 for 35 to 40 minutes.
9. Remove from oven;
10. sprinkle with remaining basil.
11. Let stand 5 minutes before serving.
12. Yield:
13. 8 to 10 servings.

refrigerated pie crusts, mozzarella cheese, fresh basil, tomatoes, olive oil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=10697 (may not work)