2 tsp. Dijon mustard
1 unbaked 9-inch pastry shell
1/2 lb. Italian sausage
2-3 med. tomatoes, peeled, cored, thickly sliced
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. dried basil
1/4 c. minced fresh parsley
1 1/2 c. shredded cheddar cheese
1/2 c. mayonnaise

Position rack in lower third of oven and preheat to 400 degrees. Spread mustard over pastry and bake 5 minutes. Cool. Remove sausage from casings. Saute in small skillet, crumbling with fork until cooked through. Drain and let cool. Sprinkle sausage over pastry. Cover with tomato slices and sprinkle with salt, pepper, basil and parsley.

Combine cheese and mayonnaise in small bowl and blend well. Spread over tomato slices, sealing completely to edges. Bake until hot and bubbly, about 35 minutes. Serve immediately. Serves 4-6.

It is best made with fresh tomatoes, basil and parsley.