Tomato Pesto Tart

I love this tart! However, I have encountered the same problem each time I've made it: I've only made this with garden tomatoes (I HATE store bought tomatoes) which seem to be alot juicier (more jucy?) than the store variety. I've tried salting the slices and letting them drain on paper towels before using them, but it didn't really help. I still end up with a wet tart. Wet or not it's still taste amazing. Be forewarned that it does not store well or reheat well as you will end up with a soggy crust.

1 refrigerator pie pastry (make your own if you dare)
2 cups shredded mozzarella cheese, divided
5 plum tomatoes, sliced
1/2 cup mayonnaise
1/4 cup grated parmesan cheese (please don't use the green can)
2 tbsp basil pesto (recipe below)
1/2 tsp pepper
3 tbsp chopped fresh basil

Unfold pastry on a lightly greased pizza pan. Roll into a 12" cirecle. Brush outer edge with water. Fold edge and crimp. Prick bottom with fork. Bake at 425 degrees for 8-10 minutes. Remove from oven. Reduce temperature to 375.

Sprinkle crust with half the mozzarella. Let stand 15 minutes until cool. Arrange tomatoes over cheese. Combine remaining mozzarella, mayonnaise, parmesan, 2 tbsp pesto and pepper in a bowl and mix well.

Spread over tomato slices. Bake 20-25 minutes. Remove from oven. Sprinkle with basil.

Basil Pesto

2 cups firmly packed fresh basil leaves
3/4 cup grated parmesan cheese
3/4 cup olive oil
3 cloves garlic
1/4 cup pine nuts

Place all ingredients in blender or food processor. Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.