Directions

1. 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.
2. 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.
3. Bake 15 to 18 minutes or until the top is lightly browned. Let stand 10 minutes on a wire rack before cutting.
4. Bake 5 minutes. Remove foil; bake 5 minutes more. Remove from oven; let stand to cool. Reduce oven temperature to 350°F.