Garlicky Tomato Tart

Cooking Light
6 servings (serving size: 1 wedge)


+ Add To Shopping List
Cooking spray
2 large eggs
2 large egg whites
1 teaspoon olive oil
4 garlic cloves, minced
2 cups chopped seeded peeled tomato (about 1 pound)
1 tablespoon sun-dried tomato paste
1/2 teaspoon salt
1/8 teaspoon sugar
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried basil
1/8 teaspoon pepper
2/3 cup skim milk
2 tablespoons nonfat dry milk
2 large ripe tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound)
1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
1/4 cup (1 ounce) finely grated fresh Parmesan cheese


Preheat oven to 375°.

Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375° for 7 minutes; cool on a wire rack.

Heat oil in a large nonstick skillet over medium heat. Add garlic; sauté 30 seconds. Add chopped tomato, tomato paste, salt, and sugar; sauté 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.

Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375° for 45 minutes or until knife inserted near center comes out clean.

Created date

July 1997

Nutritional Information

Calories 245
Caloriesfromfat 35 %
Fat 9.5 g
Satfat 3 g
Monofat 4.7 g
Polyfat 1 g
Protein 12.2 g
Carbohydrate 28.2 g
Fiber 2.4 g
Cholesterol 84 mg
Iron 2.2 mg
Sodium 477 mg
Calcium 248 mg