Double-Cheese Tart

Ingredients
1   refrigerated ready-to-roll piecrust (from 15-ounce package)
8  ounces Jarlsberg lite or Swiss cheese, cut into chunks
1   container (15 ounces) part-skim-milk ricotta cheese
2   eggs
4   egg whites
1  medium-size onion, chopped
2  cloves garlic, pressed
1/2  teaspoon ground black pepper
2  medium-size tomatoes, peeled and thinly sliced
1  teaspoon olive oil
2  tablespoons chopped fresh herbs, such as basil, chives, thyme or
parsley

Directions
1. Preheat oven to 450 degrees F. 

2. Fit the piecrust into 9 x 1-inch tart pan with removable bottom.
(Refrigerate remaining crust for another use.) Fold over excess pastry
into pan. Press to fit. Line crust with aluminum foil and fill with pie
weights or dried beans. 

3. Bake crust in preheated 450 degree F oven for 9 minutes. Carefully
remove foil and weights. Bake 5 minutes longer or until lightly browned.
Remove from oven. If any bubbles have formed in pastry, flatten gently.
Lower oven temperature to 350 degrees F. 

4. Place Jarlsberg, ricotta, eggs, whites, onion, garlic and pepper in
blender; whirl until smooth and well blended. Pour evenly into baked
shell. Place pan on baking sheet. 

5. Bake in the preheated 350 degree F oven 25 to 30 minutes or until the
filling is partially set. 

6. Meanwhile, drain tomatoes on paper toweling. 

7. Remove the tart from the oven. Arrange the tomato slices on top
around the edge. 

8. Return to oven. Bake 30 to 35 minutes, until knife inserted in center
comes out clean. Brush tomato with olive oil. Sprinkle with chopped
herbs. Let stand 20 minutes before slicing.

Makes 8 servings.