Pesto Tomato Tart

1 Unbaked pie crust
1 1/2 C Shredded mozzarella cheese
1 Small Zucchini
1 Small Yellow Squash
1 T Butter
1 T Basil Pesto
4-5 Medium Roma-Tomatoes
1/2 C Mayonnaise
1/4 C Grated Parmesan Cheese
1/2 C Evaporated milk
1 t. Basil Pesto

Unfold pie crust and place in 9 inch pie plate.  Flute edges.  Sprinkle bottom with 1/2 cup mozzarella cheese. Sauté lightly the Zucchini and Squash in butter. (Add a bit of salt)  Add Pesto, and cook slightly firm.  Toss evenly onto cheese in pan.  Slice tomatoes and place on top of veggies.  In a medium bowl, mix the rest of the ingredients.  Spoon over tomatoes evenly to cover top.  Bake at 350 degrees for 35 to 40 minutes.   Serve warm.