- Preheat oven to 450F. Let piecrust stand at room temperature according to package directions. Place crust in a 9-inch tart pan with a removable bottom, or in a pie plate. Press crust into the bottom and sides of pan, trimming excess dough evenly with pan edge. Line piecrust bottom with a double thickness of foil.
- In a medium bowl stir together mayonnaise and cheeses. Spread half on cooled crust. Layer with tomato slices, onions and basil. Carefully spread remaining cheese mixture on basil.
- Bake 15 to 18 minutes or until the top is lightly browned. Let stand 10 minutes on a wire rack before cutting.
- Bake 5 minutes. Remove foil; bake 5 minutes more. Remove from oven; let stand to cool. Reduce oven temperature to 350°F.
View all nutritional information
Calories 272, Calories Fat 184, Total Fat 20g, Saturated Fat 7g, Cholesterol 29mg, Sodium 510mg, Carbohydrate 13g, Protein 7g
|Calories (fat) extra||67|
|Total Fat (extra)||31|
|Saturated Fat (extra)||36|
|Vitamin A (extra)||13|
|Vitamin C (extra)||8|