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

Preparation

Preheat oven to 375°.

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.

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.

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.

Nutritional Information

Calories:

245 (35% from fat)

Fat:

9.5g (sat 3g,mono 4.7g,poly 1g)

Protein:

12.2g

Carbohydrate:

28.2g

Fiber:

2.4g

Cholesterol:

84mg

Iron:

2.2mg

Sodium:

477mg

Calcium:

248mg