Aunt Mary'S Tomato Tart

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   ["Roll out the pie crust & put it in a 9"" glass pie dish. Prick the bottom, and par-bake at 375u00b0 until just turning color (one step beyond blonde). Pull from oven.", "Sprinkle a layer of the Quattro Formaggio mix on the bottom of the pie shell, just to cover.", "Make sure the greens are well drained (squeezed out). Sprinkle layer of chard, beet greens or spinach, to cover (you won't be able to completely cover the layer, that's fine).", "Sprinkle another layer of the Quattro Formaggio mix on top of the greens.", "Scatter crumbled feta on top of that.", "Layer pretty and colorful slices of heirloom tomatoes on top, then tuck in the Sungold halves around the tart.", "Sprinkle lightly with sea salt (the feta is very salty, so you don't need to salt the tomatoes much).", "Chiffonade the basil & scatter on top of the tomatoes.", "Drizzle top with olive oil.", "Bake at 375 for 30 - 45 minutes, watching for when the tomatoes are cooked and the crust is browned.", "Cool 15 min before cutting. You can store the tart at room temperature. However, if you're like us, you'll be fighting over the last remaining crumbs and there won't be any leftovers."]

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