Cheesy Tomato and Onion Tart

INGREDIENTS:

1 large tomato

1/2 cup mayonnaise

1/3 cup sour cream

3/4 cup coarsely chopped onion

1/2 cup shredded mozzarella

1/3 cup grated Parmesan cheese

1 tablespoon flour

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 tablespoon bread crumbs

julienned fresh basil for garnishing

Preheat oven to 375° F.
Spray an 8-inch tart pan with cooking spray. Place pie crust in tart pan. Gently press towards the edges. Trim or crimp excess as desired.
Line entire crust with foil or parchment, covering the edges as best as you can. Fill with dried beans or uncooked rice.
Bake on lower half of oven for 15 minutes. Remove beans and parchment/foil. Bake an additional 5 minutes. Remove from oven. Place on cooling rack. Allow to cool.
Cut tomato into 1/4-inch thick slices. Place in a single layer on a couple layers of paper towels to soak up juices.
Combine mayonnaise, sour cream, spices, and flour in a bowl. Blend well. Add onion, and cheeses.
Sprinkle bread crumbs on the bottom of the pie crust.
Spread half of the mayonnaise/cheese spread on the bottom of the pie crust. Avoid moving bread crumbs.
Reserve a couple of the smaller tomato slices. Layer the rest in the pie crust. Cover with the remaining mayonnaise, cheese, and onion spread.
Cut the reserved tomato slices into small strips. Partially tuck each into the tart in a random pattern.
Place tart pan on a large piece of aluminum foil. Bring the foil over the sides to encase the tart pan with foil. Crimp and fold to over the edges, covering the edges of the crust to protect it from burning.
Bake for 30-35 minutes or until the top is firm and develop lightly golden patches.
Optional: to get more golden patches, broil on high for a couple additional minutes.
Sprinkle with basil just before serving.

Makes 4 to 6 servings.