Tomato Ricotta Tart

Still finding meatless recipes to eat once a week, and I think this one will hit the jackpot with the family! It looks like pizza pie, and we love both! Again from cooking light this recipe serves 6 and has a calorie count of 296/serving. This came out amazing! Enjoy!

Ingredients:
Crust
5.6oz flour (about 1 1/4 cups)
2 TBS roasted sunflower seeds
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp black pepper
1/4 cup extra virgin olive oil
3 TBS ice water
cooking spray

Filling
3/4 cup part skim ricotta cheese
1 large egg, lightly beaten
2 garlic cloves, minced
1/2 tsp salt
1/2 cup fresh basil
1.5oz aged Gruyere cheese, shredded
1 lb heirloom tomatoes, seeded and cut into 1/4" thick slices

Directions:
1. Preheat oven to 450

2. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients (through pepper) in a food processor; pulse three times or until combined. Combine oil and 3 TBS ice water in a small bowl. With processor on, slowly add oil mixture through chute and process until dough is crumbly. Sprinkle into a 9" pie plate (that is coated with cooking spray) and press into an even layer along bottom and up the sides. Bake at 450 for 10 minutes. Remove from oven.

3. Combine ricotta, egg, garlic and salt and stir with a whisk. Add 1/4 cup basil and 1/4 cup Gruyere cheese, stir to combine. Spread mixture evenly over crust. Add tomato slices in a circular pattern over ricotta, slightly overlapping. Sprinkle tomatoes with remaining 2 TBS Gruyere cheese. Bake at 450 for 25 minutes or until filling is set. Let stand for 10 minutes. Sprinkle with remaining basil and serve. Enjoy!