Double Cheese Tart1
By Just A Pinch KitchenCrew
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- refrigerated pie crust
- dried beans to act as weights
- 8 oz
- brie cheese, diced
- 15 oz
- light ricotta cheese
- egg whites
- onion, chopped
- garlic cloves
- 1/2 tsp
- medium tomatoes, peeled, thinly sliced and drained
- 2 Tbsp
- fresh herbs, chopped
1Heat oven to 450.
2Fit crust into 9x1 inch tart pan with removable bottom. Crimp edge and line with foil; fill with dried beans.
3Bake in 450 oven 9 minutes. Remove foil, weights.
Bake 5 minutes; remove and lower temperature to 350.
4Whirl brie, ricotta, eggs, whites, onion, garlic and pepper in blender until smooth. Pour into baked shell and place on baking sheet. Bake in 350 oven for 25-30 minutes.
5Remove tart from oven. Arrange tomato slices around edge. Bake 30-35 minutes or until set. Sprinkle with herbs.
6Let stand 20 minutes, then slice.