1 Pre-bake crust in a 9" pie plate according to directions.

2 Remove from oven, sprinkle with a ½ c. of mozzarella cheese, and allow to cool.

3 Slice plum tomatoes into wedges and allow to drain on paper towels.

4 Arrange tomatoes inside the crust.

5 In a food processor, place basil and garlic; pulse to combine. Sprinkle over the tomatoes.

6 In a medium mixing bowl, add mayo, remaining 1 c. mozzarella and parmesan. Add a dash of salt and pepper. Stir to combine.

7 Spread the mixture evenly over the top and return to the oven at 375° F.

8 Bake for about 35 minutes or until the tart is golden and bubbly.