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1
Preheat oven to 425f degrees.
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2
Unroll dough, separating into stirps.
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3
Working on a flat surface, coil 1 strip dough around itself in a sprial pattern.
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4
Add second strip of dough to end of the first strip, pinching ends to seal, continue coiling remaining dough.
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5
Let rest 10 minutes.
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6
Roll dough into 12 inch circle, fit into bottom and up sides of 9 inch round removable bottom tart pan coated with cooking spray.
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7
Cover dough with foil, arrange pie weights or dried beans on foil.
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8
Bake at 425f degrees for 15 minutes, remove weights and foil.
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9
Bake an additional 5 minutes or until edges are ligfhtly browned.
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10
Reduce oven temperature to 350f degrees.
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11
Core and slice tomatoes into 1/4 inch thick slices.
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12
Sprinkle tomatoes with salt, place tomato slices, salt sides down, on serveral layers of paper towel.
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13
Cover with additional paper towels.
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14
Let stand 10 minutes, pressing down occasionally.
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15
Place basil, cheese, pepper and egg whites in blender or food processor, process until smooth.
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16
Spread cheese mixture over crust.
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17
Arrange tomato slices over cheese mixture, brush with olive oil.
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18
Bake at 350f degrees for 40 minutes or until cheese mixture is set.
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19
Let stand 10 minutes before serving.
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20
Can be served hot, room temperature or cold.
