Preheat oven to 400°. Place tomato slices on paper towels and thoroughly drain on both sides. Press pie crust into bottom and sides of a tart pan and pierce bottom with a fork. Trim excess off sides. Bake crust slightly (approximately 10 minutes) and then brush with egg white and bake 5 minutes longer. Cool pan on rack. Spread pesto on crust, sprinkle with cheese. Arrange drained tomato slices slightly overlapping in concentric circles. Sprinkle with salt and pepper and with basil. Bake 25 to 30 minutes or until crust is golden and tomatoes are soft. Brush with olive oil. Cool on rack 10 minutes. Slice into 8 slices.
from The Dinner Bells (benefitting St. James’s Children’s Center)