Rating: 3.5 stars
19 Ratings
  • 1 star values: 3
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 6
  • 5 star values: 6

Starters and Drinks. "The beauty of this dish is you can make it year-round; however, it's great in the spring and summer, when fresh basil is plentiful. It is also a nice light supper or lunch option. I use kitchen shears to chop the fresh basil." —Sherry Ricci, Mendon, N.Y.

Sherry Ricci, Mendon, N.Y.
Recipe by Cooking Light April 2009

Gallery

Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.

  • Increase oven temperature to 400°.

  • To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.

  • Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

Nutrition Facts

279 calories; fat 13.9g; saturated fat 4.8g; mono fat 4.8g; poly fat 1.4g; protein 18.5g; carbohydrates 19.3g; fiber 1.8g; cholesterol 127mg; iron 2mg; sodium 542mg; calcium 289mg.
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