Tomato Cheese Tart

3 large tomatoes, sliced 1/2-inch thick

2 teaspoons salt

1 pound provolone cheese

1 egg white -- beaten

1 teaspoon basil

2 tablespoons parmesan cheese

2 teaspoons olive oil

kitchen aid pie pastry for 9-inch double crust pie

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

Roll out pastry to 1/8-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 provolong cheese in shell and top with tomatoes. Sprinkle basil and parmesan cheese over tomatoes; and drizzle with olive oil.

Bake at 375F for 25 to 30 minutes, or until cheese has melted and tomatoes are tender. Serve immediately.

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