Preheat oven to 450˚

Line your tart pan or baking pan with the pie crust, gently press down on the top of the pan to remove excess dough.

Pierce the the dough with a fork and place in a 450˚ oven for 8 minutes.

Remove tart shell from the oven and let cool for a few minutes.

In a medium bowl, whisk the egg then combine the ricotta cheese, chive cream cheese, 1/2 of the parmesan cheese, salt & pepper.

Fill tart or tarts with the cheese mixture.

Top the tart or tarts with fresh sliced tomatoes.

Season the tomatoes with salt & pepper and then top with parmesan cheese.

Place in a 400˚ oven for 30 minutes for a large tart and 20 minutes for small tarts.

Remove from oven and let cool for a few minutes, then serve with a nice garden salad.