Tomato Ricotta Tart

Once again, beautiful fresh grown tomatoes had me searching for recipe inspiration!  This time Cooking Light got me with their Tomato Ricotta Tart.  I simplified and tweaked a bit, and came up with the beauty below.  It was easy, delicious, and will be in my regular rotation from now on.  It makes 6 servings at 6 WW PointsPlus each, but I chose to eat a serving and a half or two servings at a time - it was just that good :)

(Photo from my Instagram, wahine0814)

1 ready to bake frozen pie crust

3/4 c. part-skim ricotta cheese

1 egg

1 tsp. minced garlic

1/2 tsp. kosher salt

1/2 c. basil

6 Tbsp. shredded parmesan cheese

3 medium tomatoes

Preheat oven to 450.  Pre-bake pie crust according to package directions, for about 10-12 minutes. Whisk together ricotta, egg, garlic, and salt.  Add 1/4 c. basil and 1/4 c. parmesan.  Spread ricotta mixture evenly over crust.  Arrange tomato slices in a circular pattern over ricotta mixture, slightly overlapping.  Sprinkle tomatoes with remaining 2 Tbsp. parmesan.  Bake at 450 for 25 minutes or until filling is set.  Let stand 10 minutes.  Sprinkle with remaining 1/4 c. basil.  Serves 6(ish).