Italian Tomato Tart
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Italian Tomato Tart calories by ingredient
Number of Servings: 4
Ingredients
-
1 package frozen long-grain brown rice
2 T pesto sauce
1 T Parmesan Cheese
1 egg
Cooking Spray
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1/2 c fat free milk
1/2 c egg substitute
1/4 t salt
1/8 t pepper
dash red pepper
1 egg
3/4 c mozzarella cheese
1/4 c prosciutto, cut into thin strips
3 small plum tomatoes
1 T fresh basil
Directions
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.