HARVEST TOMATO TART
Steps:
- Roll pie crust out to be about 2 inches larger than your pan all around. Place in tart pan and let extra crust hang over the sides. In a small bowl, stir half the grated asiago into cottage (or ricotta) cheese; add black pepper and salt (if desired). Finely chop 15 of the basil leaves; stir into cheese mixture. 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. Spread remaining basil-cheese mixture on top of tomatoes, and top with remaining tomatoes, again arranged in a circular pattern. Bake at 375 degrees F for 20 minutes, or just until the crust starts to turn golden. Sprinkle with reserved asiago cheese and bake an additional 5 minutes or until cheese is melted and crust is done.
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