Double Cheese Tart
Yield
servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
refrigerated |
|
| 8 | ounces |
jarlsberg cheese
or lite Swiss cheese, cut in chunks |
*
|
| 15 | ounces |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
pressed |
|
| ½ | teaspoon |
black pepper
ground |
|
| 2 | medium |
tomatoes
peeled and thinly sliced, drain on paper towel |
|
| 2 | tablespoons |
herbs
chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
refrigerated |
|
| 231.2 | ml/g |
jarlsberg cheese
or lite Swiss cheese, cut in chunks |
*
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 4 | each |
egg whites
|
*
|
| 1 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
pressed |
|
| 2.5 | ml |
black pepper
ground |
|
| 2 | medium |
tomatoes
peeled and thinly sliced, drain on paper towel |
|
| 3E+1 | ml |
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.
