All Those Tomatoes

Some of you still have an abundance of tomatoes in your garden and so today I bring you my most favorite Tomato Tart recipe. I know I posted one at the beginning of summer, but if I had to choose between the two it would be this recipe. Unfortunatly, all my tomatoes are finished for the season and so I will have to wait till next summer to make it again. Hopefully you will be able to savor the last few days of summer through this recipe.

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Tomato Tart

1- 9 inch pie crust, baked and cooled

1/4 c. fresh basil chopped*

1/2 c. ricotta cheese

2 large eggs

1 c. mozzerella cheese

1/2 cup parmesan cheese

2 cloves garlic minced

6 medium to large tomatoes sliced

olive oil

Bake your pie shell and cool. Combine all the ingredients except the tomatoes and oil together in a small bowl. Spead onto the bottom of the pre-baked pie shell. Arrange tomatoes on the top and then drizzle with some olive oil. Add some coarse salt and some fresh ground pepper on top and bake for 45 – 50 minutes at 400. Let cool for 10 minutes. Slice and serve with a salad.

* Instead of chopping basil with a knife, use scissors to cut it. It is so much easier.

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