1/2 (15-ounce) package refrigerated piecrusts
2 cups (8 ounce) shredded mozzarella cheese
3 tablespoons chopped fresh basil, divided
1 large garlic clove, sliced into 8 slivers, or use the jar minced garlic equivalent
6 to 8 plum tomatoes, cut into 1/2 inch slices
1 1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Place
piecrust in a 10-inch tart pan according to the package directions;
trim off excess pastry along edges. Generously prick bottom and sides
of pastry with a fork; bake at 400 degrees for 5 minutes.
Sprinkle cheese into pastry shell, and top with 2 tablespoons basil;
sprinkle garlic over cheese and basil. Arrange tomato slices in
concentric circles on top of the crust; brush with oil, and sprinkle
with salt and pepper. Place on a baking sheet on lower rack of oven.
Bake at 400 degrees for 35-40 minutes. Remove from oven; sprinkle with 1
tablespoon basil. Let stand 5 minutes before serving.
