Basil Tomato Tart

1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes 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 teaspoon ground white pepper
Fresh Basil leaves (optional)

Prep Time: 15 minutes
Cooking Time: 47 minutes

Unfold piecrust according to package directions. Place in a
9-inch quiche dish of glass pie plate. Flute edge; press with the
tines of a fork, if desired. Line shell with double-thickness of
foil. Bake in 450 degree F oven 8 minutes. Remove foil. Bake
4 to 5 minutes more or till set and dry. Remove from oven. Reduce
temperature to 375 degrees F. Sprinkle crust with 1/2 cup of the
mozzarella cheese. Cool slightly on a wire rack.

Cut tomatoes into wedges; drain on paper towels. Arrange tomato
wedges atop cheese in the 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, mayonnaise,
Parmesan cheese, and pepper. Spoon cheese mixture over basil
mixture, spreading to evenly cover the top.

Bake in 375 degree F oven for 35 to 40 minutes or till top is golden
and bubbly. Serve warm. If desired, garnish with fresh basil
leaves.