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Italian Tomato Tart

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Ingredients

Adjust Servings:
1 (10 ounce) package frozen long grain brown rice (such as birds eye steamfresh)
2 tablespoons jarred pesto sauce
1 tablespoon grated fresh parmesan cheese
1 large egg
cooking spray
1/2 cup nonfat milk
1/2 cup egg substitute
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 dash ground red pepper
1 large egg
3/4 cup shredded part-skim mozzarella cheese
1 ounce prosciutto, cut into thin strips (about 1/4 cup)

Nutritional information

448.7
Calories
106 g
Calories From Fat
11.8 g
Total Fat
5.8 g
Saturated Fat
122.2 mg
Cholesterol
547.9 mg
Sodium
60.6 g
Carbs
3.1 g
Dietary Fiber
4.6 g
Sugars
24.2 g
Protein
248g
Serving Size

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Italian Tomato Tart

Features:
    Cuisine:

    From Cooking Light April 2009. "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. use kitchen shears to chop the fresh basil."

    • 95 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Italian Tomato Tart, From Cooking Light April 2009 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 use kitchen shears to chop the fresh basil , From Cooking Light April 2009 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 use kitchen shears to chop the fresh basil


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    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.

    3
    Done

    Increase Oven Temperature to 400.

    4
    Done

    to Prepare Filling, Combine Milk and Next 5 Ingredients (through 1 Egg) in a Bowl; Stir With a Whisk.

    5
    Done

    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.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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