Italian Tomato Tart

By á-23194

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

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.