Place piecrust in a 9-inch pie pan; bake as directed on box (450 degrees for 9 minutes), then spread ½ cup of Mozzarella cheese and cool slightly. Cut and drain the Roma tomatoes on a paper towel. Mix the Mozzarella cheese, Parmesan cheese, mayonnaise and white pepper and set aside. In food processor combine the garlic and fresh basil.
Place tomatoes into pie shell. Then layer basil mixture and then the cheese mixture. Bake at 375 degrees for 35-40 minutes or until golden brown.
I have added Italian sausage to this tart … very good!