Fresh Tomato Cheese Tart

Place pie dough flat on ungreased baking sheet. Generously pierce dough with fork.

Bake at 350 degrees for 20 minutes, or until light brown.

In a large bowl, combine ricotta cheese, egg, mozzarella cheese, Parmesan cheese, 1 teaspoon basil, black pepper, thyme and 1/8 teaspoon rosemary. Mix well. Spread on the baked crust, leaving a 1/4-inch border.

Arrange tomatoes in a circular pattern on the filling. Sprinkle with remaining 1/2 teaspoon basil and 1/8 teaspoon rosemary. Drizzle with oil.

Bake at 350 degrees for 30 minutes, or until golden and bubbly.

Cool slightly on a wire rack. Serve warm.