Recipe By : Unknown Cooking Magazine
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 refrigerated pie crust
8 ounces Jarlsberg or lite Swiss cheese -- cut in chunks
1 container (15 oz.) light ricotta cheese
2 eggs
4 egg whites
1 medium onion -- chopped
2 cloves garlic -- pressed
1/2 teaspoon ground black pepper
2 medium tomatoes, peeled and thinly sliced, -- drain on paper
towel
2 Tablespoons chopped fresh herbs
Heat oven to 450.
Fit crust into 9x1 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.
