TOMATO AND BASIL PIE
Source: Three Rivers Renaissance Cookbook IV,
Child Health Association of Sewickley
Servings: 4 to 8

1 (9 inch) prepared pie crust, unbaked
1 1/2 cups shredded mozzarella cheese, divided
5 plum or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper
Additional basil for garnish

Preheat oven to 375 degrees F.

Unfold the pie crust, and place in a 9-inch quiche or pie plate. Flute the edges or press with fork tines. Pre-bake according to the package directions. Remove from oven and sprinkle with 1/2 cup of the mozzarella cheese. Cool on a wire rack.

Cut tomatoes into wedges and drain on paper towels. Arrange the wedges on top of the melted cheese in the baked shell.

In a food processor, combine the basil and garlic, processing until coarsely chopped. Sprinkle over the tomatoes.

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

Bake for 35 to 40 minutes, or until the top is golden and bubbly. Serve warm garnished with basil leaves.