Leon's Basil-Tomato Tart

Ingredients:

1/2 of a 15-oz. package folded refrigerated unbaked piecrust
1 1/2 cups shredded mozzarella cheese (6 oz.)
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 tsp. ground white pepper

Prep time: 1 hour 15 minutes
Yield: 8 servings

Unfold piecrust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Pre-bake according to package directions. Remove from oven. Sprinkle with 1/2 cup mozzarella cheese. Cool on a wire rack.

Preheat oven to 375º.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop melted cheese in the baked pie shell. In a food processor bowl, combine basil and garlic; cover and process till coarsely chopped. Sprinkle over tomatoes.

In a medium mixing bowl, combine remaining mozzarella cheese, mayonaise, Parmesan cheese, and pepper. Spoon cheese mxiture over basil mixture, spreading to evenly cover the top.

Bake in a 375º oven for 35 to 40 minutes or till top is golden and bubbly. Serve warm.

Each serving contains 24 grams of fat.

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