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Sausage and Tomato Tart

From BRACKENRIDGE HOUSE BED & BREAKFAST INN
1 frozen 9-inch deep-dish pie shell
2 tablespoons Dijon mustard
1 pound bulk pork sausage
1 large tomato, chopped
1 tablespoon basil, fresh or from the spice rack
1 cup grated Cheddar cheese
1/2 cup mayonnaise

Preheat oven to 400 degrees. Spread the Dijon mustard in the bottom of pie shell. Bake for five minutes. Remove from the oven and reduce heat to 350 degrees.

Meanwhile, brown the sausage in a skillet, breaking it up as it browns; drain well and cool. Put in bottom of the prepared pie shell and cover with chopped tomato; sprinkle with basil. Combine the grated Cheddar and mayonnaise and spread over the top. Bake at 350 degrees for 30 minutes. Serves 4 or 5.

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