Recipe - Double Cheese Tart

1 Refrigerated pie crust
8 ounce Jarlsberg or lite Swiss
cheese, cut in chunks
1 Container (15 oz.) light
ricotta cheese
2 Eggs
4 Egg whites
1 md Onion; chopped
2 Cloves garlic; pressed
One half teaspoon Ground black pepper
2 md Tomatoes; peeled and thinly
cut or sliced up ,, drain on paper
towel
2 tablespoon 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 2530 minutes.

Remove tart from oven. Arrange tomato slices around edge. Bake 3035
minutes or until set. Sprinkle with herbs. Let stand 20 minutes, then
slice.

Recipe by: Unknown Cooking Magazine Posted to MCRecipe Digest V1 #683 by
L979@aol.com on Jul 21, 1997