half of a 11 oz. pkg. pie crust mix
(1 1/3 C. )
1/8 tsp. garlic powder
2-3 T. ice water
1 pkg. (8 oz.) cream cheese at room temperature
1 egg
1 C. shredded mozzarella cheese, about 4 oz.
1 T. chopped fresh basil
1 T. chopped fresh parsley
1/2 tsp. salt
basil sprig optional
preheat oven to 450 F. cut tomatoes into 1/4 " thick slices; arrange in single layer on paper towels to drain.
In bowl: combine pie crust, garlic powder, with fork, stir in enough ice water until dough forms. Press into a
9" tart pan with removable bottom. with fork, prick dough well all over. bake 10-15 min. or until golden. Cool completely
In bowl, beat cream cheese and egg until smooth; stir in 3/4 C mozzarella, basil, parsley and salt. Spread half of the cream cheese mixture over bottom of tart; arrange half of the tomatoes over filling. Spread the rest of filling over tomatoes and top with rest of tomatoes.
Bake 30 min. or until tomatoes have softened and filling is baked through. Sprinkle with rest of mozzarella bake an additional 5 min. or until cheese is melted cool slightly before serving if desired garnish with basil
now the what did I do differently
don't normally first time making something however we didn't have a tart pan nor did we take the recipe with us so when we went to the store bought a frozen crust so brushed the crust with garlic herb butter...then I put the garlic powder into the cream cheese...I also used the cheese that starts with an N cheaper and helps that it is lower in calories... 
I also peppered the tomatoes not a lot but somewhat would I do differently? I thought it needed onion but my dd thought it was great as was...it would look prettier in a tart pan and perhaps one could buy a tart shell have seen them. but the store we went to we either didn't have them or we didn't think of that or didn't see them. served it with a salad and I really enjoyed it better with yummy garden fresh or almost tomatoes I would bet didn't have that either
sheila
