Tomato Pie Perspective

Here's a recipe shared by Sumner Starling - it sounds really good! Sumner, thank you for passing it along.

Prepared pastry dough to make 1 (10 inch) tart shell.

8 ounces mozzarella cheese shredded

2 TBS chopped, fresh basil

4-5 small, ripe tomatoes cut in 1/2-inch slices

1/2 tsp. each salt and pepper

1/4 C extra virgin olive oil

toasted pine nuts

Preheat over to 400. Line 10-inch removable-bottom tart pan with pastry dough. Spread bottom of tart with cheese, toasted pine nuts, and sprinkle with chopped basil. Cover with tomato slices, arranging to cover as evenly as possible. Sprinkle with salt and pepper and drizzle with olive oil. Bake 30 to 40 minutes. Garnish with fresh basil and serve in wedges.