If your grocery store doesn't carry fresh pesto sauce, simply puree the cheese with fresh basil leaves in a food processor or blender. Then whisk in the egg and use according to the recipe. 1 teaspoon olive oil Preheat oven to 350 degrees. Spread mustard, then cheese mixture over bottom of piecrust. Cover with tomatoes, overlapping slightly, in tightly packed single layer.
Drizzle tomatoes with oil and season with salt and pepper to taste.
Bake in preheated oven 1 hour or until crust is brown and cheese mixture is set. Makes 6 slices. Nora says these tomatoes will keep for 10 days in the refrigerator. Salt and pepper Preheat oven to 350 degrees. Coat a baking sheet with vegetable oil spray.