Tomato Cheese Tart
Yield
1 tartPrep
35 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
slices 1/2 inch thick |
|
| 2 | teaspoons |
salt
|
|
| 1 | pound |
provolone cheese
|
|
| 1 | x |
egg whites
beaten |
*
|
| 1 | teaspoon |
basil
|
*
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 | x |
pie shell (9 inch)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
tomatoes
slices 1/2 inch thick |
|
| 1E+1 | ml |
salt
|
|
| 453.6 | g |
provolone cheese
|
|
| 1 | x |
egg whites
beaten |
*
|
| 5 | ml |
basil
|
*
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 1E+1 | ml |
olive oil
|
|
| 1 | x |
pie shell (9 inch)
|
|
Directions
Sprinkle tomatoes with salt and drain on rack for 30 minutes.
Roll out pastry to ⅛ inch thickness and line an 11 inch quiche/flan pan.
Fill with pastry weights and bake at 450F for 10 to 12 minutes, or until lightly browned.
Remove pastry weights and cool.
Assemble and attach rotor slicer/shredder using fine shredder cone (no 1).
Turn to speed 4 and shred provolone cheee.
Brush bottom and sides of pastry shell with egg white.
Place provolone cheese in shell and top with tomatoes.
Sprinkle basil and parmesan cheese over tomatoes; and drizzle with olive oil.
Bake at 375℉ (190℃) for 25 to 30 minutes, or until cheese has melted and tomatoes are tender.
Serve immediately.
