PESTO RICOTTA TART

1 large tomato
salt
2 cups ricotta cheese
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh parsley
1 tablespoon fresh basil
1/4 teaspoon salt
1 (9-inch) unbaked pie shell
olive oil
1 tablespoon pesto

Slice tomato vertically, salt tomato slices and set aside to drain on paper towel.

Mix together ricotta cheese, egg, Parmesan cheese, parsley, basil, and 1/4 teaspoon salt. Pour into pie shell.

Lay drained tomato slices on top of filling and brush with olive oil.

Bake in a preheated 350 oven for 40 minutes.

After removing from oven, spread with pesto.

Variation:
Sliced artichoke hearts may be added with the tomato slices, if desired.