Italian Tomato Tart

Italian Tomato Tart
Italian Tomato Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crust

  • 1

    10 oz package long-grain rice, Birdseye steamfresh

  • 2

    T pesto

  • 1

    T grated parmesan

  • 1

    large egg

  • Filling

  • 1/2

    c fat free milk

  • 1/2

    c egg substitute

  • 1/4

    t salt

  • pepper

  • dash red pepper

  • 1

    large egg

  • 3/4

    c shredded mozz

  • 1

    oz proscuitto

  • 3

    small plum tomatoes

  • 1

    T fresh basil

Directions

Preheat 350 To prepare crust, cook the brown rice according to package directions. Combine rice, psto, parmesan, and 1 egg and firmly press mixture into the botom of a coated pie plate. Bake for 15 minutes. Increase temp to 400. To prepare filling, combine milk and next 5 ingredients through egg, stir w/ whisk. Sprinkle half of mozz and half of the proscuitto into bottom of prpeared crust. Top with half of tomato slices. Repeat procedure. Pour milk mixture over , and bake for 10 mins. Reduce temp to 325 and bake an additional 35 mins until set. Cool 10 minutes before serving. Sprinkle with basil.

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