1 Tenderflake® deep dish all vegetable shortening pie shell
1 475g container ricotta cheese
125 ml (1/2 cup) crumbled feta cheese
80 ml (1/3 cup) finely grated Parmesan cheese
2 eggs, beaten
1 clove garlic, minced
8 cherry tomatoes, sliced
2 plum tomatoes, sliced
7.5 ml (1/2 tbsp) Italian seasoning
Dash olive oil
A few fresh basil leaves
Salt and pepper
directions
Preheat oven to 450°F. Prick bottom of pie shell and bake on lower rack for 5 minutes.
Reduce temperature to 350°F.
In a bowl, mix ricotta cheese, feta cheese, Parmesan cheese, eggs and minced garlic. Season with salt and pepper.
Pour three-cheese mixture into the prebaked pie shell and bake on lower rack for approximately 25 minutes.
While tart is baking, sprinkle sliced tomatoes with Italian seasoning, salt and pepper.
When tart is ready, remove from oven and let cool for 5 minutes. Garnish with tomatoes (do not add liquid that accumulated in the bowl), olive oil and basil leaves.
