Parmesan Tomato Tart
.
Yield
12 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
ricotta cheese
|
|
| 3 | each |
eggs
|
|
| 2 | teaspoons |
oregano
|
|
| ¾ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 8 | each |
tomatoes
|
|
| 1 | cup |
Parmesan cheese
|
|
| 6 | each |
oregano
|
*
|
| 1 | each |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
ricotta cheese
|
|
| 3 | each |
eggs
|
|
| 1E+1 | ml |
oregano
|
|
| 3.8 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 8 | each |
tomatoes
|
|
| 237 | ml |
Parmesan cheese
|
|
| 6 | each |
oregano
|
*
|
| 1 | each |
pie shell (9 inch)
|
|
Directions
Combine ingredients.
Toss in layers into pie shell.
Bake for about 40 minutes.
