Double Cheese Tart

Name: Double Cheese Tart
Cook time: P1H
Total time: P2H
Cuisine: Fusion
Ingredients: pie shell (9 inch); jarlsberg cheese; ricotta cheese; eggs; egg whites; onions; garlic; black pepper; tomatoes; herbs

Submitted by anania

YIELD

servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

X PIE SHELL (9 INCH)
refrigerated

OUNCES JARLSBERG CHEESE
or lite Swiss cheese, cut in chunks *

OUNCES RICOTTA CHEESE

LARGE EGGS

EACH EGG WHITES *

MEDIUM ONIONS
chopped

CLOVES GARLIC
pressed

TEASPOON BLACK PEPPER
ground

MEDIUM TOMATOES
peeled and thinly sliced, drain on paper towel

TABLESPOONS HERBS
chopped *

Directions

Heat oven to 450.

Fit crust into 9 x 1 inch tart pan with removable bottom.

Crimp edge.

Line with foil; fill with dried beans.

Bake in 450 oven 9 minutes.

Remove foil.

Bake 5 minutes; remove.

Lower temperature to 350℉ (180℃).

Whirl cheese, ricotta, eggs, whites, onion, garlic and pepper in blender until smooth.

Pour into baked shell.

Place on baking sheet.

Bake in 350℉ (180℃) oven for 25 to 30 minutes.

Remove tart from oven.

Arrange tomato slices around edge.

Bake 30 to 35 minutes or until set.

Sprinkle with herbs.

Let stand 20 minutes, then slice.

* not incl. in nutrient facts

Comments

Nutrition Facts

207g

Amount per Serving

Calories 324 56% of calories from fat

% Daily Value *

Total Fat 20g 31%

Saturated Fat 9g 44%

Trans Fat 0g

Cholesterol 134mg 45%

Sodium 291mg 12%

Total Carbohydrate 8g 8%

Dietary Fiber 2g 7%

Sugars g

Protein 24g

Vitamin A 18% • Vitamin C 19%

Calcium 16% • Iron 10%

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