Italian Tomato Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 package frozen long-grain brown rice2 T pesto sauce1 T Parmesan Cheese1 eggCooking Spray__________________1/2 c fat free milk1/2 c egg substitute1/4 t salt1/8 t pepperdash red pepper1 egg3/4 c mozzarella cheese1/4 c prosciutto, cut into thin strips3 small plum tomatoes1 T fresh basil
Preheat oven 350
Prepare crust: cook brown rices. Combine rice, pesto, Pam. cheese and 1 egg. Press firmly into 9 inch pie pan coated with cooking spray. Bake for 15 mins. Remove from oven.
Increase temp to 400
Prepare filling: combine milk and next 5 ingredients through 1 egg. Whisk in a bowl.
Spring 1/2 of mozzarella and 1/2 prosciutto into bottom of pie crust. Top with 1/2 tomoato slices. Repeat procedure with remaining 1/2 of each. Pour milk mixture over. Bake for 10 mins.
Reduce over to 325. Bake an addl 35 mins until set.
Cook 10 mins. before serving. Sprinkle with basil. Cut into wedges.
Serving Size: 1 wedge
Number of Servings: 4
Recipe submitted by SparkPeople user DMART001.
Prepare crust: cook brown rices. Combine rice, pesto, Pam. cheese and 1 egg. Press firmly into 9 inch pie pan coated with cooking spray. Bake for 15 mins. Remove from oven.
Increase temp to 400
Prepare filling: combine milk and next 5 ingredients through 1 egg. Whisk in a bowl.
Spring 1/2 of mozzarella and 1/2 prosciutto into bottom of pie crust. Top with 1/2 tomoato slices. Repeat procedure with remaining 1/2 of each. Pour milk mixture over. Bake for 10 mins.
Reduce over to 325. Bake an addl 35 mins until set.
Cook 10 mins. before serving. Sprinkle with basil. Cut into wedges.
Serving Size: 1 wedge
Number of Servings: 4
Recipe submitted by SparkPeople user DMART001.
Nutritional Info Amount Per Serving
- Calories: 338.2
- Total Fat: 24.5 g
- Cholesterol: 125.4 mg
- Sodium: 544.0 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 1.4 g
- Protein: 15.5 g
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