Tomato Basil Pepper Garden Tart

1 frozen pie crust, thawed
1/2 cup finely grated Asiago cheese, divided
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly

Preheat oven to 375 degrees.
Roll pie crust out to be about 2 inches larger in diameter than your tart pan.
Place in tart pan, pulling extra crust up the sides of the tart pan; trim off any extra.
In a small bowl, put half the grated Asiago and all the cottage cheese, the black pepper and salt, and stir to blend.
Finely chop the basil leaves and add to the cheese mixture, stir to combine.
Spread 1/2 of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly.
Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly.
Bake in preheated oven for 20 to 25 minutes.
Remove the tart from the oven and sprinkle the remaining Asiago cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly.
Remove and let cool slightly before serving.
Will serve 6 to 8 people.