Harvest Tomato Tart

• 1 frozen pie crust, thawed
• 4 whole tomatoes, halved, seeded, and sliced thinly
• 1/2 cup finely grated asiago (or other flavorful) cheese, divided
• 1/2 cup fat free cottage or ricotta cheese
• 20 fresh basil leaves, divided
• 1 tsp black pepper
• 1/4 tsp salt (optional)

1. Roll pie crust out to be about 2 inches larger than your pan all around.
2. Place in tart pan and let extra crust hang over the sides.
3. In a small bowl, stir half the grated asiago into cottage (or ricotta) cheese; add black pepper and salt (if desired).
4. Finely chop 15 of the basil leaves; stir into cheese mixture.
5. Spread 1/2 of the basil-cheese mixture over the bottom of the crust; top with half the tomato slices, arragned in a circular pattern.
6. Spread remaining basil-cheese mixture on top of tomatoes, and top with remaining tomatoes, again arranged in a circular pattern.
7. Bake at 375 degrees F for 20 minutes, or just until the crust starts to turn golden.
8. Sprinkle with reserved asiago cheese and bake an additional 5 minutes or until cheese is melted and crust is done.

frozen pie crust, tomatoes, cheese, ricotta cheese, basil, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/harvest-tomato-tart-1260788 (may not work)