1 (9") baked pie crust
1 tbsp. grated Parmesan cheese
5 med. to lg. tomatoes, sliced
Salt & pepper
1/2 tsp. oregano
1 c. chopped green onions
1 c. mayonnaise
2 c. grated Parmesan cheese
2 sm. tomatoes, thinly sliced
1 c. cheddar cheese

Heat oven to 400 degrees. When heated, reduce heat to 325 degrees. Drain sliced tomatoes on paper toweling for 15 minutes. Sprinkle bottom of crust with 2 tablespoons Parmesan cheese. Cover cheese with 2 layers of tomatoes, using half of the slices. Sprinkle with salt and pepper, 1/4 teaspoon oregano and 1/2 cup onions. Repeat layers.

In a small bowl, combine mayonnaise and cheddar cheese and spread over layers. Top with Parmesan cheese. Decoratively arrange remaining tomato slices on to of tart. Bake 50 minutes. Tomatoes may be juicy but this is normal. Serve at room temperature. Serves 6 to 8. Can be prepared in advance and chilled. Bring to room temperature.