Ingrédients pour Tomato Basil Tart
- Refrigerated Breadstick Dough
- Cooking Spray
- Plum Tomatoes
- Salt to taste
- Basil Leaves
- Part Skim Mozzarella Cheese
- Fat Free Ricotta Cheese
- Fresh Parmesan Cheese
- Black Pepper
- 2 large egg whites
- 2 tablespoons olive oil
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Comment préparer Tomato Basil Tart
- Preheat oven to 425°F (220°C).
- Unroll one pie crust. If using two, set one aside for another use or a double-crust tart.
- On a lightly floured surface, loosely coil one pie crust strip around itself in a spiral pattern. Add the second strip to the end, pinching to seal. Continue coiling the remaining dough.
- Let the coiled dough rest for 10 minutes.
- Roll the dough into a 12-inch circle. Fit into a 9-inch round tart pan with a removable bottom, coated with cooking spray.
- Cover the dough with foil and arrange pie weights or dried beans on top.
- Bake for 15 minutes. Remove the weights and foil.
- Bake for an additional 5 minutes, or until the edges are lightly browned.
- Reduce oven temperature to 350°F (175°C).
- While the crust bakes, core and slice the tomatoes 1/4 inch thick.
- Sprinkle the tomato slices with salt and place them in several layers on paper towels. Cover with additional paper towels.
- Let stand for 10 minutes, pressing down occasionally to remove excess moisture.
- Meanwhile, combine the basil, softened cream cheese, pepper, and egg whites in a blender or food processor. Process until smooth.
- Spread the cheese mixture evenly over the pre-baked tart crust.
- Arrange the tomato slices over the cheese mixture, slightly overlapping. Drizzle with olive oil.
- Bake at 350°F (175°C) for 40 minutes, or until the cheese mixture is set and the crust is golden brown.
- Let stand for 10 minutes before serving. Serve warm, at room temperature, or cold.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
10g
Fat
22g
Carbs
1g
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