Italian Tomato Tart
Brooke Duch
ingredients
- CRUST:
- 1 (10 oz.) package frozen long-grain brown rice
- 2 Tbsp. pesto
- 1 Tbsp. grated fresh Parmesan cheese
- 1 large egg
- FILLING:
- 1/2 cup fat-free milk
- 1/2 cup egg substitute
- 1/4 tsp. salt & black pepper
- Dash of ground red pepper
- 1 large egg
- 3/4 cup (3 oz.) shredded part-skim mozzarella cheese
- 1 oz. prosciutto, cut into thin strips
- 3 small plum tomatoes, thinly sliced
- 1 Tbsp. chopped fresh basil
directions
- 1
1. Preheat oven to 350°
- 2
2. Crust: Cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan, and 1 egg. Coat a 9-inch pie plate with cooking spray. Firmly press rice mixture into the bottom, and slightly up the sides, of the pie plate. (Careful not to bring rice to the top of the dish, or during the second baking period the exposed rice will be overcooked) Bake at 350° for 15 minutes. Remove dish from oven.
- 3
3. Increase oven temperature to 400°
- 4
4. Filling: Combine milk, egg substitute, seasoning & 1 egg in a bowl; whisk.
- 5
5. Layer half of the mozzarella, prosciutto and tomato slices on the prepared crust. Repeat layers. Pour milk mixture over tomatoes. Bake at 400° for 10 minutes. Reduce temperature to 325° and bake an additional 35 minutes or until set. Cool & sprinkle with fresh basil. Cut into wedges.
notes
Calories:279 Fat:13.9 g Protein:18.5 g Carbs: 19.3 g Fiber: 1.8 g Chol:127 mg Iron:2 mg Sodium:542 mg
Source: Cooking Lt.
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