Tomato Blue Cheese Tart

One 9 inch refrigerated pie crust
1 T. extra-virgin olive oil
salt & pepper
8 ounces whole-milk ricotta cheese (about 1 cup)
4 ounces blue cheese, crumbled (about 1 cup)
1 large egg
3 medium vine-ripened tomatoes, thinly sliced

1. Preheat the oven to 400 degrees.  Unroll the pie crust and press it into a 9 inch tart pan.
2. Prick the bottom of the dough all over with a fork, brush with the 1 tablespoon of olive oil, sprinkle with the salt and pepper and bake for 10 minutes.
3. In a medium bowl, stir together the ricotta, blue cheese and egg until combined.
4. Remove the tart shell from the oven and immediately prick with a fork in a few places.
5. Spoon the cheese mixture into the tart shell and top with the tomato slices.
6. Season with pepper and bake for 25 minutes.
7. Remove the tart from the oven and let cool slightly.