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Ricotta & Tomato Tart - 2




Source of Recipe


6 servings


List of Ingredients




3 serving cooking spray (5 one-second sprays per serving)
1 cup fat-free ricotta cheese
1/2 cup fat-free egg substitute
1/4 cup grated Parmesan cheese
1/4 cup chives, fresh, chopped
4 sheet phyllo dough
3 medium plum tomatoes, cored and sliced 1/4 inch thick
1 Tbsp basil, fresh, chopped


Recipe



Preheat oven to 400°F. Coat a 9-inch glass pie plate with nonstick cooking spray

Stir together ricotta, egg substitute and 2 tablespoons each of Parmesan and chives; set aside.

Lay 2 sheets of dough across pie plate. Press down and coat with cooking spray. Lay remaining dough across pie plate in opposite direction of first dough layer; press down.

Spoon ricotta filling over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.

Trim off excess dough, leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly — it should form a loose, lacy crust). Coat with cooking spray. Bake until Parmesan is golden and filling is firm, about 20 minutes.

Remove from oven and allow to stand for 5 minutes before slicing into 6 pieces.