1 refrigerated pie crust

1 c. shredded mozzarella cheese, divided 

4 Roma or small regular tomatoes

¾ c. loosely packed fresh basil leaves

4 cloves garlic

½ c. mayonnaise or salad dressing

¼ c. Parmesan cheese

1/8 tsp ground pepper

Fresh basil leaves (optional)

1. Unroll the piecrust according to package directions. Line a 9 inch pie or tart pan with the crust.

   Press into sides of pan and trim edges.

2. Bake the crust in a 450 degree oven for five to 7 minutes. Remove from over and Sprinkle with ½ c. mozzarella cheese. Reduce oven to 375 degrees.

3. Cut tomatoes into wedges and drain on paper towels. Arrange them over cheese in crust.

4. In a food processor combine basil and garlic, the remaining mozzarella, mayonnaise, Parmesan,and the pepper. Spread evenly over tomato wedges.

5. Bake the tart in 375 degree oven for about 25 minutes. Cut into wedges and serve warm with extra basil as garnish if you like. Makes 8 appetizers or 4 main dish servings.

    

    

Cooks note: You will need extra minty gum or a toothbrush after this one...very garlicky!!!