Fresh Tomato Tart
1 unbaked 9-inch pastry shell
3 large ripe tomatoes
Freshly ground black pepper
1 tablespoon chopped fresh basil
1/2 cup mayonnaise
1/2 cup (2 ounces) grated Parmesan cheese
2 cloves garlic, crushed
1/2 cup chopped fresh parsley
Place pastry in 10-inch tart pan and prick with fork tines. Bake according to pastry package directions until done. Let stand until cool.
Slice tomatoes and layer in crust, sprinkling with seasoned salt, black pepper and basil.
Combine mayonnaise, parmesan cheese, garlic and parsley. Spread mixture on tomatoes and sprinkle with crumbs.
Bake at 400° for 15 minutes.