Ingredients

1 frozen deep-dish pie shell (9-inch)
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 pounds (4 large) fully ripened fresh Florida tomatoes
1/2 cup ricotta cheese
1 package (5.2 ounces) Boursin cheese
1 egg, separated
2 tablespoons minced basil
Fresh basil leaves and pine nuts, optional garnish
Fresh Tomato Salsa (recipe follows)

Fit pie shell into a 9-inch tart pan or retain pie shell in existing pan. Pierce bottom and sides with fork tines; chill for 30 minutes.
Preheat oven to 425 F.
In a small bowl, combine olive oil, garlic, salt and pepper; set aside. Cut tomatoes in 1/2-inch-thick slices. Arrange on a rack in a shallow baking pan; brush lightly with the seasoned oil mixture. Roast until excess moisture has evaporated and tomatoes are slightly shriveled, about 30 minutes. Remove from oven.
Bake pie shell until golden about 10 minutes.
Reduce oven temperature to 350 F.
In a bowl, blend ricotta, Boursin, egg yolk and basil. In another bowl, beat egg white until frothy; gently stir into cheese mixture. Arrange tomato slices in prepared pastry shell, overlapping as necessary. Pour cheese mixture over tomatoes; smooth top with a knife. Bake until filling is set, about 35 minutes (do not brown). Cool and cut in wedges. Serve topped with Fresh Tomato Salsa; garnish with fresh basil leaves and toasted pine nuts, if desired. Makes 8 servings.

Fresh Tomato Salsa

Directions

Seed and coarsely chop 1 large fully ripened Florida tomato. Toss with 1 tablespoon minced basil, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Makes 1 1/4 cups salsa.