Tomato, Basil, Cheese Tart Recipe

• 4 lg. (about 2 lbs.) hard ripe tomatoes, sliced 1/3 inch thick
• 1 1/2 teaspoon salt, plus additional for sprinkling the tomatoes
• 1 c. firmly packed fresh basil leaves plus 3 basil sprigs for garnish
• 1/2 c. plus 2 tbsp. whole lowfat milk ricotta
• 2 lg. Large eggs, beaten lightly
• 1/4 pound whole lowfat milk Mozzarella, grated coarse
• 1/2 c. grated Parmesan cheese
• Vegetable oil for brushing tomatoes
• 1 (9 inch) pie shell, baked

1. Sprinkle tomato slices on both sides with additional salt, let drain on paper towel.
2. In a food processor puree the basil leaves with ricotta cheese.
3. Add in Large eggs, and blend the mix till combined.
4. Add in the remaining 1 1/2 tsp.
5. salt, the Mozzarella, the Parmesan and pepper to taste and blend till just combined.
6. Pat the tomato slices dry with paper towel.
7. Line bottom of pie shell with tomato end pcs and spoon cheese mix over the end pcs smoothing the mix.
8. Arrange the remaining tomato slices in 1 layer - overlapping them slightly.
9. Brush with oil.
10. Bake tart in preheated 350 degree oven for 40 to 50 min.
11. Let stand for 10 min.
12. Garnish with basil sprig.
13. Serve tart warm or possibly at room temperature.

hard ripe tomatoes, salt, fresh basil, milk ricotta, eggs, milk, parmesan cheese, vegetable oil, pie shell

Taken from cookeatshare.com/recipes/tomato-basil-cheese-tart-19214 (may not work)