Tomato Tart
Servings: 0
Ingredients
- 1 10- inch Greek Baking-Powder Piecrust
- Pam
- 2 large eggs
- 2 large egg whites
- 1 teaspoon olive oil
- 4 large garlic cloves minced
- 2 cups tomato about 1 lb., peeled and chopped
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon sugar
- 1 teaspoon fresh thyme or 1/4 teaspoon dried, chopped
- 1 tablespoon fresh basil or 1 teaspoon dried, chopped
- 1/8 teaspoon pepper
- 2/3 cup skim milk
- 2 tablespoons nonfat dry milk
- 2 large ripe tomatoes sliced 1/4" thick
- 1/4 cup Gruyere cheese or Swiss, shredded
- 1/4 cup Parmesan cheese finely grated
- Greek Baking-Powder Piecrust
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
Instructions
- Preheat oven to 375 degrees.
- Press Greek Baking-Powder Piecrust with floured hands into a 10-inch
- quiche dish coated with cooking spray. Combine eggs and egg whites in a
- medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over
- crust; set remaining egg mixture aside. Bake at 375 degrees for 7
- minutes; cool on a wire rack.
- Heat oil in a large nonstick skillet over medium heat. Add garlic; saute
- 30 seconds.. Add chopped tomato, tomato paste, salt, and sugar; saute 15
- minutes or until thick (mixture will have a pasty consistency). Remove
- from heat; stir in thyme, basil and pepper.
- Add milks to remaining egg mixture in bowl; beat well. Stir in tomato
- mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg
- mixture into dish. Sprinkle with cheeses. Bake at 375 degrees for 45
- minutes or until knife inserted near center comes out clean.
- Piecrust (Yield: 2/10-inch crusts):
- Combine first 3 ingredients in a large bowl; make a well in center of
- mixture. Add water and oil to flour mixture, stirring until well-blended.
- Turn dough out onto a lightly floured surface;knead lightly 4 or 5 times.
- Divide dough in half. May be stored up to 3 days in the refrigerator in a
- zip-lock bag.
Notes
Recipe By: Cooking Light, July 1997
Serving Size: 6
Serving Size: 6
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