ITALIAN TOMATO TART

Italian Tomato Tart image

Provided by GibbyLou

Categories Rice

Time 1h15m

Yield 4 wedges, 4 serving(s)

Number Of Ingredients 15

1 (10 ounce) package frozen long grain brown rice (such as Birds Eye Steamfresh)
2 tablespoons jarred pesto sauce
1 tablespoon grated fresh parmesan cheese
1 large egg
cooking spray
1/2 cup nonfat milk
1/2 cup egg substitute
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 dash ground red pepper
1 large egg
3/4 cup shredded part-skim mozzarella cheese
1 ounce prosciutto, cut into thin strips (about 1/4 cup)
3 small plum tomatoes, thinly sliced
1 tablespoon fresh basil, chopped

Steps:

Preheat oven to 350°.
To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.
Increase oven temperature to 400°.
To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

Nutrition Facts : Calories 448.7, Fat 11.8, SaturatedFat 5.8, Cholesterol 122.2, Sodium 547.9, Carbohydrate 60.6, Fiber 3.1, Sugar 4.6, Protein 24.2

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