1 Refrigerated pie crust
8 oz Jarlsberg or lite Swiss
-cheese, cut in chunks
1 Container (15 oz.) light
-ricotta cheese
2 Eggs
4 Egg whites
1 md Onion; chopped
2 Cloves garlic; pressed
1/2 ts Ground black pepper
2 md Tomatoes; peeled and thinly
-sliced,, drain on paper
-towel
2 tb Chopped fresh herbs
Heat oven to 450.
Fit crust into 9×1 inch tart pan with removable bottom. Crimp edge. Line
with foil; fill with dried beans. Bake in 450 oven 9 minutes. Remove foil,
weights. Bake 5 minutes; remove. Lower temperature to 350.
Whirl cheese, ricotta, eggs, whites, onion, garlic and pepper in blender
until smooth. Pour into baked shell. Place on baking sheet.
Bake in 350 oven for 25-30 minutes.
Remove tart from oven. Arrange tomato slices around edge. Bake 30-35
minutes or until set. Sprinkle with herbs. Let stand 20 minutes, then
slice.
Yields
8 Servings
