Cynthia's Kitchen - Fresh Tomato Tart
Partially bake a pie crust at 450 degrees until pastry is slightly dry. Sprinkle immediately with 1/2 cup mozzarella cheese. Reduce oven temperature to 375 degrees. Cut paste tomatoes in wedges and drain on paper towels. Arrange over the melted mozzarella. Spread a half jar of pesto over tomatoes. Add a cup of shredded mozzarella, some grated Parmesan, and salt and pepper.
Bake in oven for about 30 minutes until cheese is golden. Garnish with basil leaves if you want. Wait 5 minutes before you cut.