1 sheet pie crust
6 plum tomatoes, cut 1/4″ thick
coarse salt
2 cups shredded mozzarella or swiss
olive oil
1/3 cup minced fresh basil
1/2 teaspoon fresh ground pepper

Heat oven to 400 degrees. Prepare pie crust in 9 1/2″ tart pan.
Partially bake 9-11 minutes until golden. Remove and cool, reduce oven heat to 375 degrees.
Sprinkle tomatoes with salt and place in single layer on paper towels, let drain 30 minutes, then pat dry. Sprinkle cheese evenly in cooled pastry shell. Arrange tomatoes over cheese in overlapping circular pattern, brush with olive oil.
Sprinkle with basil and pepper. Bake 30-35 minutes. Let stand 10 minutes before slicing.

source: Belva Halley