Ricotta and Tomato Tart

2   Eggs
1 Cup 250 ml   Ricotta cheese
1 Cup 250 ml   Cheddar Cheese, grated
0.25 Cup 60 ml   Milk
  Salt and Pepper
3 small   Tomatoes, sliced lengthwise
1   Pie Crust (single crust), or 1/4th of the never fails for Sharon dough

1. Preheat oven to 375 F, and roll out pie crust (single crust, or 1/4 of never fails for Sharon recipe). Line shallow tart dish with pastry, prick the bottom crust with a fork in a couple places.

2. Roughly mix eggs, milk, and cheeses together with a fork. Mix in salt, pepper and rosemary

3. Pour egg and cheese mixture into open pastry shell. Arrange tomatoes on top.

4. Bake for 45 minutes, until the top is brown (the inside will be squiggly). Let cool for five-ish minutes.