Easy As Pie Tomato Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 frozen 9-inch pie crust*3 medium-large tomatoes* (heirloom are best), cut into 1/2-inch thick slices and seeded3 oz. shredded light swiss cheese2 tbsp. mustardsalt and pepper1/2 cup egg substitute1/2 cup 1% milk1/4 cup whole milk3 tbsp. fresh basil chiffonade*A standard pie shell holds about 2 1/2 large tomatoes (but it's good to have extra tomato, yum!) and 1 1/4 cup of the egg-milk mixture. If you are using a deep-dish crust, you will use all of the tomatoes, but will need 1/4 cup more whole milk and egg substitute.
Sprinkle the tomato slices with salt and pepper, then place on paper towels to dry a little.
Spread the mustard over the pie crust, then cover the bottom with the shredded cheese.
Layer the tomatoes slices evenly in the crust.
Whisk together the two milks, egg substitute, and basil. Pour this mixture over the tomatoes.
Bake in a 350 degree oven (in a water bath is ideal) until the egg is cooked but not over done and the top is golden, about 30 minutes.
Serve with a green salad and a glass of white wine for a fabulous light dinner or summer luncheon!
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
Spread the mustard over the pie crust, then cover the bottom with the shredded cheese.
Layer the tomatoes slices evenly in the crust.
Whisk together the two milks, egg substitute, and basil. Pour this mixture over the tomatoes.
Bake in a 350 degree oven (in a water bath is ideal) until the egg is cooked but not over done and the top is golden, about 30 minutes.
Serve with a green salad and a glass of white wine for a fabulous light dinner or summer luncheon!
Number of Servings: 6
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 190.3
- Total Fat: 9.7 g
- Cholesterol: 7.4 mg
- Sodium: 268.8 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.2 g
- Protein: 9.4 g
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