Place pie crust in a 9" pie plate. Flute edge or press with the tines of a fork, if desired. Line crust with a double thickness of aluminum foil. Bake at 450 degrees for 8 minutes. Remove foil; bake for an additional 4 to 5 minutes. Remove from oven. Reduce temperature to 375 degrees. Sprinkle crust with 1/2 cup mozzarella cheese; cool on a wire rack. Arrange tomato wedges over melted cheese. In a food processor, combine basil and garlic; process until coarsely chopped. Sprinkle over tomatoes. In a medium bowl, combine remaining mozzarella cheese, mayonnaise, Parmesan cheese and pepper. Spoon evenly over basil mixture to cover top. Bake at 375 degrees for 35 to 40 minutes, or until top is golden and bubbly. Garnish with additional basil, if desired. Serve warm.
Tip: Call friends and enjoy a summer’s afternoon tea together. Use the pretty floral china you’re saving for "someday" and spread an embroidered cloth on the table. Enjoy just being together!
This Basil-Tomato Tart recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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