shulman-garlicky tomato tart

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Garlicky Tomato Tart

 

Recipe By :Martha Rose Shulman in Cooking Light

Serving Size : 6 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Greek Baking-Powder Piecrust (see recipe) -- (ten inch)

Cooking spray

2 large eggs

2 large egg whites

1 teaspoon olive oil

4 garlic cloves -- minced

2 cups chopped seeded peeled tomato -- (16oz)

1 tablespoon sun-dried tomato paste

1/2 teaspoon salt

1/8 teaspoon sugar

1 teaspoon chopped fresh thyme

or 1/4 teaspoon dried thyme

1 tablespoon chopped fresh basil

or 1 teaspoon dried basil

1/8 teaspoon pepper

2/3 cup skim milk

2 tablespoons nonfat dry milk

2 6-oz each ripe tomatoes -- 1/4-in slices

1 ounce Gruyere or Swiss cheese -- 1/4-cup shredded

1 ounce finely fresh Parmesan cheese -- 1/4-cup grated

 

1. Preheat oven to 375F.

 

2. Press Greek Baking-Powder Piecrust 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.

 

3. 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.

 

4. 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. Yield: 6 servings (serving size: 1

wedge).

 

CALORIES 245 (35% from fat); FAT 9.5g (sat 3g, mono 4.7g, poly 1g); PROTEIN

12.2g; CARB 28.2g; FIBER 2.4g; CHOL 84mg; IRON 2.2mg; SODIUM 477mg; CALC 248mg

 

Source:

" Cooking Light Online 1997-07 "

S(VegRecipes):

" Hanneman (kitpath) on 09-Jan-2002 "

Copyright:

" 1997 Cooking Light "

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Per Serving (excluding unknown items): 128 Calories; 6g Fat (39.1% calories from

fat); 9g Protein; 12g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 356mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 20183 0 0 0 0 0 0 0 0 0 0 0 697 1034

 

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