Tomato Tart
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 250.1
- Total Fat: 17.3 g
- Cholesterol: 43.8 mg
- Sodium: 285.9 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.3 g
- Protein: 4.5 g
View full nutritional breakdown of Tomato Tart calories by ingredient
Introduction
This isn't exactly a healthy recipe but if you just eat a small wedge, at 250 calories it isn't too bad. It's the dish I make once each summer when the tomatoes are at their peak. This isn't exactly a healthy recipe but if you just eat a small wedge, at 250 calories it isn't too bad. It's the dish I make once each summer when the tomatoes are at their peak.Number of Servings: 8
Ingredients
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9 tbsp Butter, salted
1 1/2 cups flour
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/4 tsp dried basil
3-4 T water
3 T pesto
3 oz feta, crumbled
3 medium tomatoes
Directions
Mix flour and dried herbs in food processor. Added cold butter, cubed. Pulse until fine crumbs form. Gradually pour in up to 4 tablespoons of water - just until ball begins to form. place dough on piece of plastic wrap; form into a flattened ball and chill for 30 minutes.
Slice tomatoes thin and place on paper towels to drain. Flip after 15 minutes.
Preheast oven to 400. Roll out dough to fit tart, quiche or pie tin. Place in pan and crimp edges. Poke bottom of crust with fork. Put foil with beans in center to keep dough from getting too puffy. Bake for 15 minutes.
Brush with egg white and bake 5 more minutes.
Spread pesto on crust. Sprinkle crumbled feta cheese. Place tomatoes in circle, overlapping slices to fit. Place a piece in the center to fill out the dish.
Bake 30 minutes until bubbly.
Serving Size: 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLEREDKAYAK.
Slice tomatoes thin and place on paper towels to drain. Flip after 15 minutes.
Preheast oven to 400. Roll out dough to fit tart, quiche or pie tin. Place in pan and crimp edges. Poke bottom of crust with fork. Put foil with beans in center to keep dough from getting too puffy. Bake for 15 minutes.
Brush with egg white and bake 5 more minutes.
Spread pesto on crust. Sprinkle crumbled feta cheese. Place tomatoes in circle, overlapping slices to fit. Place a piece in the center to fill out the dish.
Bake 30 minutes until bubbly.
Serving Size: 8 wedges
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLEREDKAYAK.
