Year-Round Tomato Tart
1 Frozen Pie Crust (or for the very ambitious see Mary Mack's Peach Cobbler crust recipe)
2 tomatoes (or enough to cover the top of the pie)
1 cup of shredded mozzarella cheese
1/4 cup grated fresh parmesan
2 cloves of garlic chopped
5 leaves of basil cut into strips
Salt and pepper to taste
Good quality olive oil
Slice tomatoes at 1/4 inch thickness. Drain on paper towels. (In winter I use small Roma tomatoes).
Fill bottom of pie crust with both cheeses. Sprinkle garlic on top of the cheese.
Add basil. Top with tomatoes. Add salt and pepper and drizzle with olive oil.
Bake at 350° until tomatoes are caramelized and crust is golden.