Garlicky Tomato Tart

By Lv2Cook

Ingredients

• 1 (10-inch) Greek Baking-Powder Piecrust see recipe
• 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 thyme
• OR
• 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh basil
• OR
• 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 2/3 cup skim milk
• 2 tablespoons nonfat dry milk
• 2 large ripe tomatoes (about 3/4 pound) cut into 1/4-inch-thick slices
• 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
• 1/4 cup (1 ounce) finely grated fresh Parmesan cheese

Preparation

Step 1

Preheat oven to 375º.

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 375º 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 375º for 45 minutes or until knife inserted near center comes out clean.

Serving Size: 1 wedge