Tuesday, March 31, 2009

Italian Tomato Tart (April 2009 Cooking Light)

I made this last night for dinner and it was so yummy!! Stephen and I both liked it...I love breakfast foods for dinner but Stephen doesn't and this was a great meet-in-the-middle compromise. This would be delicious as a brunch or breakfast item as well. I think the key is to use a good quality cheese and prosciutto instead of the part skim mozzarella they suggest. I put my substitutions in red and you'll see that I prepped the tart ahead of time and all I had to do when I walked in the door was turn on the oven and put in the tart!! Easy-peasy!!

Italian Tomato Tart (April 2009 Cooking Light)

Yield
4 servings (serving size: 1 wedge)
Ingredients
Crust:
1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)
I used a boil in bag brown rice.
2 tablespoons commercial pesto
I made my own pesto
1 tablespoon grated fresh Parmesan cheese
1 large egg
Cooking spray

Filling:
1/2 cup fat-free milk
1/2 cup egg substitute
1/4 teaspoon salt
I omitted.
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
1 large egg
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
I used a good quality smoked mozzarella chopped into thin slices.
1 ounce prosciutto, cut into thin strips (about 1/4 cup)
3 small plum tomatoes, thinly sliced
1 tablespoon chopped fresh basil

Preparation
1. Preheat oven to 350°.
2. 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.
I created the crust and filled it with the egg/tomatoes/prosciutto/cheese then placed into the fridge. When I came home from work, all I had to do was turn the oven on and put in the tart.
3. Increase oven temperature to 400°.
4. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
5. 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.

Nutritional Information (with the same ingredients Cooking Light suggests)
Calories: 279
Fat: 13.9g (sat 4.8g,mono 4.8g,poly 1.4g)
Protein: 18.5g
Carbohydrate: 19.3g
Fiber: 1.8g
Cholesterol: 127mg
Iron: 2mg
Sodium: 542mg
Calcium: 289mg

2 comments:

Bi0nicw0man said...

Yummy! Rice does make a great crust. I have a recipe for a chicken and veg pie that uses rice & parmesan as the crust. It's the best part!

Juice said...

That looks yummy!