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Garlicky Tomato Tart

Yield 6 servings (serving size: 1 wedge)

Ingredients

  • 1 (10-inch) Greek Baking-Powder Piecrust
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.