Tomato Cheese Tart

Directions

Sprinkle tomatoes with salt and drain on rack for 30 minutes.

Roll out pastry to ⅛ inch thickness and line an 11 inch quiche/flan pan.

Fill with pastry weights and bake at 450F for 10 to 12 minutes, or until lightly browned.

Remove pastry weights and cool.

Assemble and attach rotor slicer/shredder using fine shredder cone (no 1).

Turn to speed 4 and shred provolone cheee.

Brush bottom and sides of pastry shell with egg white.

Place provolone cheese in shell and top with tomatoes.

Sprinkle basil and parmesan cheese over tomatoes; and drizzle with olive oil.

Bake at 375℉ (190℃) for 25 to 30 minutes, or until cheese has melted and tomatoes are tender.

Serve immediately.