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Preheat oven to 450°F. Prepare tart pan with vegetable pan spray.
Unroll pie crust and press onto bottom and up sides of pie pan; trim off excess dough. Pierce bottom with fork. Bake 6-8 minutes or until golden brown. Cool completely.
Reduce oven temperature to 350°F. In large bowl, whisk together eggs, half and half, salt and pepper. Pour mixture into cooled crust and top with 1 tablespoon basil; add tomatoes and mozzarella.
Bake 40-45 minutes or until egg mixture is firm and lightly browned. Cool in pan 10 minutes. Remove sides of tart pan and top with remaining basil. Serve warm.