Garlic Tomato Tart

Serves : 6

Comments: This is a modified version of a recipe from "Cooking Light" magazine.

 

Ingredients:

  • 1 (10 inch) {Baking Powder Pie Crust}
  • 2 large eggs
  • 2 large egg whites
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 cups chopped tomatoes
  • 1 tablespoon sun-dried tomato paste
  • 1/2 teaspoon salt
  • 1/2 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 medium ripe tomatoes, cut into 1/4 in thick slices
  • 3/4 cup finely grated Parmesan cheese

Instructions:

Preheat oven to 375 degrees.

Press baking powder pie crust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl and whisk together until thoroughly blended. Brush just enough egg mixture over the crust to cover it evenly. (Less than 2 tablespoons.) Set remaining egg mixture aside. Bake crust at 375 degrees for 7 minutes. Cool on a wire rack.

Heat oil in a large nonstick skillet over medium heat. Add garlic and 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 and stir in thyme, basil, and pepper.

Add liquid and dried milks to remaining egg mixture. Beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust. Gently pour egg mixture over tomatoes. Sprinkle cheese evenly on top. Bake at 375 degrees for 45 minutes or until knife inserted near the center comes out clean.

Let rest at least 10 minutes before serving.