Tomato Basil Tart (updated 1/3/17)
Source: combination of recipes
1 baked 9" pastry crust *
1 1/2 cups (6 oz) grated cheese (combo of swiss and mozzarella is good), divided
4 medium tomatoes, cut in wedges, salted and drained
1/4 cup chopped fresh basil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup regular mayonnaise
1/4 cup (1 oz) grated Parmesan
1/8 tsp pepper
Sprinkle enough cheese to just cover bottom of hot shell.
Arrange tomato wedges in pastry shell.
Sprinkle basil, onion and garlic over tomatoes.
Combine mayo, Parmesan & pepper. Spread on tomatoes & sprinkle with remaining cheese.
Bake at 375 for 35-40 minutes, or as needed.
*For pre-baked pie crust, prick bottom of shell all over with a fork. Press foil on bottom and up sides to keep shell from shrinking, add dried beans or pie weights, if desired. Bake at 425 for 10 minutes, remove foil. If dough is puffing, push down and prick again with fork. Bake 8-10 minutes more without foil or until done.