Rustic Tomato Basil Tart

1 refrigerated rolled ready-to-use pie crust

3 medium plum tomatoes, thinly sliced crosswise

1 tablespoon balsamic glaze

¼ cup chopped fresh basil

1 ¾ cups Sargento ® Shredded Reduced Sodium Mozzarella Cheese, divided

Unroll pie crust on baking sheet. Top with 1 cup cheese, leaving a 1-1/2 inch border around edges. Arrange tomatoes in a single layer over cheese. Drizzle balsamic glaze evenly over tomatoes; top with basil and the remaining cheese.

Fold edges of pie crust over filling, tucking and pressing down edges onto tart.

Bake on lowest oven rack in a preheated 375 degrees F oven 25 minutes or until golden brown. Let stand 15 minutes. Cut into wedges. Serve warm or at room temperature.