Italian Tomato Tart
By á-23194
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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
Details
Preparation
Step 1
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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