Ingredients

  • 2 2oz cups of Aveyo original mayo

  • 1 pre-made pie crust (store-bought or homemade)

  • 3-4 medium tomatoes, thinly sliced

  • 4 Eggs

  • 1 cup shredded mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)

  • 1 clove garlic, minced

  • Salt and pepper to taste

DIRECTIONS

  1. Preheat your oven to 375°F (190°C).

  2. Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Prick the bottom with a fork to prevent bubbling.

  3. Place parchment paper over the crust and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment paper. Bake for an additional 5 minutes until lightly golden. Remove from oven and set aside.

  4. Lay the tomato slices on paper towels to remove excess moisture. Lightly sprinkle with salt and let sit for 10 minutes. Pat dry with additional paper towels.

  5. In a medium bowl, combine the shredded mozzarella cheese, Aveyo Original mayo, 4 Eggs, grated Parmesan cheese, chopped basil, and minced garlic. Mix until well combined.

  6. Spread a thin layer of the cheese mixture over the bottom of the baked crust. Arrange the tomato slices in an overlapping pattern on top of the cheese mixture. Spread the remaining cheese mixture over the tomtoes.

  7. Bake the tart in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.

  8. Allow the tart to cool for a few minutes before slicing. Garnish with additional fresh basil if desired.