Basil Tomato Tart

• Pastry for a single-crust pie (9 inches)
• 1-1/2 cups shredded part-skim mozzarella cheese, divided
• 5 to 6 fresh plum tomatoes
• 1 cup loosely packed fresh basil leaves
• 4 garlic cloves
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon pepper

1. Roll pastry to fit a 9-in. tart pan or pie plate; place in pan. Do not prick. Line pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450u0b0 for 5 minutes. Remove foil; bake 8 minutes more. Remove from the oven. Reduce heat to 375u0b0. Sprinkle 1/2 cup mozzarella over the hot crust.
3. Cut each tomato into eight wedges; remove seeds. Arrange over cheese.
4. In a food processor, process the basil and garlic until coarsely chopped; sprinkle over tomatoes.
5. Combine mayonnaise, Parmesan, pepper and the remaining mozzarella; spoon over basil. Bake, uncovered, until the cheese is browned and bubbly, 20-25 minutes.

pastry, mozzarella cheese, tomatoes, basil, garlic, mayonnaise, parmesan cheese, pepper

Taken from www.tasteofhome.com/recipes/basil-tomato-tart/ (may not work)