1 refrigerated pie crust
8 ounces Jarlsberg or lite Swiss cheese — cut in chunks
1 container (15 oz.) light ricotta cheese
2 eggs
4 egg whites
1 medium onion — chopped
2 cloves garlic — pressed
1/2 teaspoon ground black pepper
2 medium tomatoes, peeled and thinly sliced, — drain on paper
towel 2 Tablespoons chopped fresh herbs
Heat oven to 450.
Fit crust into 9×1 inch tart pan with removable bottom. Crimp edge. Line with foil; fill with dried beans. Bake in 450 oven 9 minutes. Remove foil, weights. Bake 5 minutes; remove. Lower temperature to 350.
Whirl cheese, ricotta, eggs, whites, onion, garlic and pepper in blender until smooth. Pour into baked shell. Place on baking sheet.
Bake in 350 oven for 25-30 minutes.
Remove tart from oven. Arrange tomato slices around edge. Bake 30-35 minutes or until set. Sprinkle with herbs. Let stand 20 minutes, then slice.