Tomato-Ricotta Tart

I love this time of year when garden tomatoes are fresh and so delicious! This recipe was not hard to make, but you will need about an hour or so. This is a great recipe for a meatless meal. I served it with a salad and corn on the cob.

Serves 6 ( 7 points +)

Crust:

• 1-1/4 c. flour
• 2 T. pine nuts, toasted
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. black pepper
• 1/4 c. olive oil
• 3-4 T. cold water

Filling:

• 3/4 c. part-skim ricotta
• 1 egg
• 2 tsp. crushed garlic
• 1/2 tsp. salt
• 1 T. dried basil
• 6 T. part-skim mozzarella, shredded
• 1 lb. heirloom tomatoes, sliced

Preheat oven to 450.
Place flour and next 4 ingredients ( through pepper) in a food processor and process until combined. Combine oil and 3 T. water. With the processor running, add oil mixture slowly through chute and process until dough is crumbly. Add 1 T. extra water if needed.

Sprinkle dough into a 9 inch glass or ceramic pie plate coated with nonstick spray. Press dough onto the bottom and up sides of dish. Bake for 10 minutes. Remove from oven.

Whisk together ricotta, egg, garlic, basil and 4 T. mozzarella. Spread over crust. Arrange tomatoes in a circular pattern over ricotta mixture. Sprinkle with remaining 2 T. mozzarella. Bake for 25 minutes or until filling is set. Let stand 10 minutes before slicing and serving. 

adapted from "Cooking Light"