Tomato Pesto Tart

1. 1

   On a lightly floured surface, unroll pie pastry. Roll into a 14x12-in. rectangle; transfer to an ungreased

2. 2

   . Flute edges; prick bottom with a fork. Bake at 425u00b0 for 6-8 minutes or until lightly browned.

3. 3

   Sprinkle with 1 cup mozzarella cheese; top with tomatoes. In a small bowl, mix the mayonnaise, Parmesan cheese, pesto, pepper and remaining mozzarella until blended; spread over tomatoes. Bake 10-12 minutes longer or until crust is golden brown and filling is bubbly.

* Per serving · 4 servings · Values may vary.

No additional tips available.