Double cheese tart

 
                             Double Cheese Tart
 
 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.
 
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