Tomato Basil Tart

Makes 6 servings

4 large tomatoes
1 1/2 tsp salt
1 9-inch pie shell, baked
1 c fresh basil leaves,
washed and dried
2/3 c ricotta cheese
2 large eggs
1/4 lb mozzarella, grated
1/2 c grated Parmesan
 
1. Slice tomatoes. Place on sturdy paper
towels, sprinkle with salt, and let sit for 1/2
hour.
2. Layer half the tomatoes inside pie shell.
3. Puree basil and ricotta in food processor
or blender. Add the eggs, mozzarella and
Parmesan. Blend.
4. Pour the basil-cheese mixture over the
tomatoes in shell; place remaining tomatoes.
5. Bake 40-50 minutes at 350 degrees, or
until golden.

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