Light and Versatile Ricotta Tart With Tomatoes

• 24 ounces ricotta cheese (use fat free, light or full fat, approx a container and a half)
• 2 eggs (egg whites or egg beaters can be substituted)
• 1 lemon, zest of
• 12 teaspoon dried oregano
• 12 teaspoon thyme or 12 teaspoon other herbs
• 14 teaspoon pepper
• 12 teaspoon salt (or to taste)
• cooking spray, for the pan
• 2 cups fresh tomatoes, cut coarsely in quarters (cherry or grape size work best)
• 1 teaspoon olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon coarse salt

1. preheat oven to 350.
2. For the Tomatoes:.
3. Chop tomatoes and toss with oil and salt.
4. spread in one layer on a foil lined cookie sheet.
5. bake in oven for 30-40 minutes until dried and roasted.
6. let cool.
7. For the Tart:.
8. mix all ingredients together.add salt and pepper last to taste.
9. spread evenly in an 8" to 9" springform pan.
10. bake in 350 oven for 30-35 minutes.
11. Tart will be dry on top but not brown.
12. It will rise only slightly.
13. insert a knife to make sure it is not too moist inside.
14. it should be fairly dry.
15. Take out of pan and let cool slightly.
16. eat warm or at room temperature serve with tomatoes on top or on the side.

ricotta cheese, eggs, lemon, oregano, thyme, pepper, salt, cooking spray, fresh tomatoes, olive oil, thyme, coarse salt

Taken from www.food.com/recipe/light-and-versatile-ricotta-tart-with-tomatoes-159350 (may not work)