Three-Cheese Tomato Tart

By nichc

Serve as an appetizer, side dish, or as a light dinner with a side salad.

When making as an appetizer I roll the pie crust into a rectangular shape and cut into squares. I find it easier to serve & for guests to nibble this way.

Ingredients

• 1 Refrigerated pie crust
• 1 cup (4 oz) shredded mozzarella
• 1 package (8 oz) reduced-fat cream cheese
• 1 egg
• 2 tablespoons all-purpose flour
• 2 garlic cloves, minced or pressed
• 1/4 cup fresh basil leaves, snipped into small bits
• 3 plum tomatoes, thinly sliced
• 2 tablespoons (1/2 oz) Parmesan cheese, grated.

Preparation

Step 1

Preheat oven to 400 degrees. Roll crust to fit tart pan (removable bottom a plus) or cookie sheet lined with foil for removing.

Press crust into bottom of pan. Prick crust and bake 10-12 minutes. Remove from oven and sprinkle crust with half the mozzarella cheese. Set aside.

In medium bowl combine cream cheese, egg, flour and garlic. Whisk until smooth. Add remaining mozzarella cheese and basil, mix well. Spread cheese mixture over crust.

Layer tomato slices in an overlapping pattern to completely cover cheese mixture. Sprinkle Parmesan cheese evenly over tomatoes. Bake 18-20 minutes or until cheese is melted and crust golden brown. Let stand 5 minutes before slicing, sprinkle with additional basil if desired.

Per serving: 170 calories, 11g fat, 6g sat fat, 11g carbs, 7g protein, 0g fiber.