Served as dessert. Vegetarian dish.

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 cheese. Brush bottom and sides of pastry shell with egg white. Place provolone 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.

Serves: 6

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