We made this with the wonderful homegrown tomatoes from PawPaw’s garden. Be careful when serving. Once I lifted a slice from the dish and reached over the person sitting at the table, when it slid off the spatula and into their lap. What a hot surprise! They ate it anyway. It’s that good.
By Janet Hoover–Pat’s sister in Baton Rouge, La
1 pie crust — uncooked
1 1/2 cups mozzarella cheese — grated
5 Roma tomato — thickly sliced
1 cup basil, fresh — minced
1-2 cloves garlic — minced
1/2 cup mayonnaise
1/4 cup parmesan cheese — grated
pepper
Bake pie crust. Slice tomatoes and drain on paper towel. Arrange in the bottom of the pie crust. Sprinkle with pepper, basil and garlic. Mix mayonaise and mozzarella. Spoon on top of tomatoes. Sprinkle with parmesan. Bake 400 until golden.
Savoie Secrets: It's a Family Recipe 
We made tomato tart inspired panini sandwiches with ciabatta, fresh mozzarella, sliced tomatoes, and basil. I mixed some mayo and parm to spread on the bread and sprinkled the tomatoes and cheese with a little salt and pepper. It was delicious! – Elizabeth