Tomato-Zucchini Tart

1. 1

   Fit piecrust into a 9-inch tart pan according to package directions; trim excess. Prick bottom and sides of piecrust using a fork.

2. 2

   Bake piecrust at 450u00b0 for 9 to 11 minutes or until lightly browned. Let cool.

3. 3

   Saute zucchini in hot oil in a large skillet over medium-high heat 2 minutes or until tender. Arrange zucchini in bottom of prepared piecrust. Arrange tomatoes on top of zucchini.

4. 4

   Stir together basil, cheese, and mayonnaise. Drop by teaspoonfuls evenly on top of tomatoes, and spread gently. Sprinkle with pepper.

5. 5

   Bake at 425u00b0 for 10 to 15 minutes or until thoroughly heated and cheese mixture is slightly melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.