1/2 of a 15 oz. refrigerated pie crust
2 cups shredded mozzarella
3 Tablespoons chopped, fresh basil (divided)
3 medium tomatoes (peeled and cut into 1/2" slices)
1 1/2 Tablespoon olive oil
1/4 tsp salt
1/4 tsp pepper
1 egg yolk
Fit pie crust into a 10" tart pan according to package directions.
Trim excess pastry along edges and generously prick bottom and sides of pastry with fork.
Bake at 400 degrees for 5 minutes.
Beat 1 large egg yolk with 1/8 tsp water. Brush on crust and bake 1 minute more.
Sprinkle shredded cheese into shell and top with 2 tablespoons basil.
Arrange Tomato slices on top and brush with olive oil and season with Salt and Pepper. You can also sprinkle with garlic powder or add some minced garlic.
Place tart on baking sheet on lower rack of oven
Bake at 400 degrees for 35-40 minutes.
Sprinkle with remaining basil.
Let stand 25 minutes before serving.
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