Sandy's Tomato Basil Tart

1 unbaked pie crust
6 oz. shredded mozarella cheese
5 Roma or 4 medium tomatoes
1 cup loosely packed fresh basil
4 cloves garlic
1/2 c. mayo
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper

Place piecrust in a 9 inch quiche dish; flute edges; press with fork; prebake according to directions. Remove and sprinkle with 1/2 cups of mozarella cheese and cool. Cut tomatoes into wedges and drain; arrange on top of melted cheese in piecrust. In food processor, combine basil and garlic; cover and process until coarsely ground. Sprinkle mixture over tomatoes. In mixing bowl, combine remainder of mozarella cheese, mayo, parmesan cheese and pepper. Spoon cheese mixture over basil and tomatoes, spreading evenly cover top. Bake in 375 degree oven for 35-40 min. or until top is golden brown and bubbly. Serve warm.