• Basic pastry dough
• 8 oz mozzarella cheese - shredded
• ripe Roma tomatoes, in ½" slices
• ½ tsp. salt
• ¼ tsp pepper
• ¼ cup extra virgin olive oil *

Preheat oven to 400˚.  Line 10" loose bottom tart pan with pastry dough.  Spread bottom of pastry with cheese and sprinkle basil on top.  Cover with tomato slices, arranging as evenly as possible.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake 30 to 40 minutes.  Slice in wedges and serve warm or at room temperature.

* Nancy says she uses less oil than the recipe calls for.