Breakfastandbrunches - Brunch Pie Three Tomato Tart

1 & 1/4 cups all purpose flour
1/4 tsp. Salt
1/3 cup shortening
Water
3 T. grated Parmesan cheese
2 egg whites
1 cup low-fat ricotta cheese
2 cloves garlic, minced
1 T. snipped fresh lemon thyme, or 1 tsp. dried thyme, crushed.
2 large tomatoes, cored and sliced horizontally
5 yellow or red cherry tomatoes, sliced horizontally
2 red cherry tomatoes, sliced horizontally
1 T. olive oil
2 tsp. snipped fresh lemon thyme or thyme, or 1/2 tsp. dried thyme, crushed

In a small mixing bowl stir together flour and salt.

Cut in shortening until pieces are size of small peas.

Sprinkle 1 T. cold water over part of mixture; gently toss with a fork.

Push to side of bowl. Repeat, using 2 to 3 more T. cold water, until all is moistened.

Form dough into a ball, wrap and chill for at least 30 minutes.

Preheat oven to 450.

On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12" in diameter.

Transfer to a 10" tart pan; ease pastry into pan. Trim pastry even with rim of pan. Do not prick pastry.

Line pastry shell with a double thickness of heavy-duty foil.

Bake pastry for 5 minutes, or until pastry is nearly done. Remove fromoven.

Reduce oven temperature to 325 degrees. Sprinkle tart shell with Parmesan cheese.

Meanwhile, in a mixing bowl beat egg whites slightly. Stir in ricotta cheese, garlic, and 1 T. thyme; spread over pastry.

Overlap large tomatoe slices in a circle around edge. Arrange yellow cherry tomatoes in a circle within tomato ring.

Fill center with red cherry tomotoes.

Stir together olive oil and 2 tsp. thyme. Brush tomatoes with oil mixture.

Bake tart in a 325 degree oven for 25 to 30 minutes or till heated through and nearly set.

Serve warm or at room temperature. Store leftovers in refrigerator.