Italian Tomato Tart Recipe

Name: Italian Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 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; Filling; 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

Servings: persons

Crust
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
Filling
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

1
Preheat oven to 350u00b0.
2
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 350u00b0 for 15 minutes. Remove dish from oven.
3
Increase oven temperature to 400u00b0.
4
To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
5
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 400u00b0 for 10 minutes. Reduce oven temperature to 325u00b0 (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.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 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, and more.

Yes, Italian Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Tomato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions