1 frozen pie crust, thawed
4 whole tomatoes, halved, seeded, and sliced thinly
1/2 cup finely grated asiago (or other flavorful) cheese, divided
1/2 cup fat free cottage or ricotta cheese
20 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt (optional)
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.
Number of Servings: 8Recipe submitted by SparkPeople user DAMIENDUCKS.