Tomato Pesto Tart


  • 1 (15-ounce) package refrigerated pie crust
  • 2 cups (8-ounces) shredded Mozzarella cheese, divided
  • 5 Roma tomatoes, sliced
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 2 TBSP pesto
  • 1/2 tsp freshly ground pepper
  • 3 TBSP chopped fresh basil


  1. Unfold pie crusts and stack on a lightly floured surface. Roll into a 12-inch circle and transfer to a lightly greased baking sheet.
  2. Brush outer inch of crust with water and crimp; prick bottom. Bake at 400 degrees for 8-10 minutes.
  3. Remove from oven and sprinkle with 1 cup of mozzarella. Allow to cool for 15 minutes on a wire rack.
  4. Stir together remaining cup of mozzarella and next 4 ingredients. Spread evenly over melted cheese in the baked crust. Top with tomato slices.
  5. Bake at 375 degrees for 20-25 minutes. Sprinkle with chopped basil and serve.

Yield: 8 servings