Harvest Tomato Tart

1. 1

   Roll pie crust out to be about 2 inches larger than your pan all around.

2. 2

   Place in tart pan and let extra crust hang over the sides.

3. 3

   In a small bowl, stir half the grated asiago into cottage (or ricotta) cheese; add black pepper and salt (if desired).

4. 4

   Finely chop 15 of the basil leaves; stir into cheese mixture.

5. 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. 6

   Spread remaining basil-cheese mixture on top of tomatoes, and top with remaining tomatoes, again arranged in a circular pattern.

7. 7

   Bake at 375 degrees F for 20 minutes, or just until the crust starts to turn golden.

8. 8

   Sprinkle with reserved asiago cheese and bake an additional 5 minutes or until cheese is melted and crust is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.