What to do with all those fresh tomatoes? Make this wonderful tart! A family favorite.
Preheat oven to 450 degrees F.
Unfold the pie crust according to package directions.
Line a 9 inch tart pan woth pastry (it's easier to remove the baked tart if pan has a removable bottom.)
Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick.
Partially back for 5 - 7 minutes or until pastry is slightly dry.
Remove from oven.
Sprinkle with 1/2 cup of the mozzarella cheese.
Cool in pan on a wire rack.
Reduce oven temperature to 375 degrees F.
Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in the baked crust.
In a food processor bowl, combine basil and garlic; cover and process with on-off turns until coarsely chopped. Or snip the basil and mince the garlic.
In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomato wedges.
Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 mintes before cutting into wedges.
Serve warm. If you like, garnish with additional basil leaves.