Serves 6 to 8. Recipe is by Beth Colvin.
1 (9-inch) refrigerated pie crust
5 to 6 medium tomatoes, peeled, seeded, dried and chopped
2 cloves garlic, minced
1⁄8 cup basil, chopped
Dash of white pepper
2 cups cheese, any kind, but I like a Parmesan-Romano mix
3/4 cup mayonnaise, low-fat is fine
2 tbls. Dijon mustard
1. Roll the pie crust out into a pie pan. Perforate with a fork, then blind bake according to package instructions.
2. Mix together the tomatoes, garlic, basil and pepper. Pour into baked pie crust and spread evenly.
3. Mix together the cheese, mayonnaise and mustard. Spread evenly over the top of the tomatoes.
4. Bake at 350 degrees for 30 minutes or until cheese is browned and bubbly. Let rest for 5 to 10 minutes before serving.