Yellow and Red Tomato Tart

one 10″ pie crust for 9″ removable bottom tart pan
4 oz. Pkg. Goat cheese or 1 cup ricotta
3 large eggs
1/2 cup half and half
1/4 cup chopped fresh basil
pinch of salt
1/4 tsp. black pepper
4 yellow tomatoes, cut into 1/8″ thick slices
4 red tomatoes, cut into 1/8″ thick slices
1/2 cup shredded parmesan cheese

Place pie crust in tart pan. Place pan on baking sheet.

Crumble goat cheese on bottom of pan evenly.

In a medium bowl, whisk the eggs, half and half, basil, salt and pepper and pour over cheese.

Alternate the two colors of tomatoes, place in a concentric circle starting from out edge.

Top with parmesan cheese. Bake in preheated 375 degree oven for 25 minutes or until puffed and center is set. Allow to cool for 10 minutes before slicing into 8 wedges. A great light dinner, first course or part of a summer buffet.