Tomato Basil Tart

• 1 piecrust, store bought or homemade
• 1-1/2 cups shredded mozzarella cheese
• 5 medium Roma tomatoes
• 1 cup loosely packed basil, chopped
• 2 teaspoons fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/8 teaspoon pepper

Preheat oven to 375 degrees.

Place pie crust in a 9 inch pie plate and bake as directed (Pillsbury says thaw for 10 minutes, prick with fork then bake at 400 degrees for 12 minutes).

Remove from oven, sprinkle 1/2 cup mozzarella on hot crust and cool completely.

Chop tomatoes and drain well on paper towel. Distribute tomatoes over crust.

To chop herbs, layer one leaf on top of the other then roll them up like a cigar. This makes it so easy to chop fresh herbs.

Sprinkle garlic and herbs over tomatoes in shell. Combine remaining 1 cup of mozzarella with parmesan, mayo and pepper. Spoon over tomatoes and spread evenly (it's very thick).

Bake for 35-40 minutes until golden brown. Can bake a day ahead and reheat at 350 degrees for 30 minutes.

Makes 8 or more appetizers or 4 main dish servings.