Tomato Basil Tart

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 1 (11 ounce) can refrigerated breadstick dough
• cooking spray
• 8 plum tomatoes
• 1 1/2 teaspoons salt
• 1 cup loosely packed basil leaves
• 3/4 cup shredded part-skim mozzarella cheese (3 oz)
• 2/3 cup fat-free ricotta cheese
• 1/2 cup grated fresh parmesan cheese (2 oz)
• 1/4 teaspoon black pepper
• 2 large egg whites
• 2 teaspoons olive oil

Recipe

• 1 preheat oven to 425f degrees.
• 2 unroll dough, separating into stirps.
• 3 working on a flat surface, coil 1 strip dough around itself in a sprial pattern.
• 4 add second strip of dough to end of the first strip, pinching ends to seal, continue coiling remaining dough.
• 5 let rest 10 minutes.
• 6 roll dough into 12 inch circle, fit into bottom and up sides of 9 inch round removable bottom tart pan coated with cooking spray.
• 7 cover dough with foil, arrange pie weights or dried beans on foil.
• 8 bake at 425f degrees for 15 minutes, remove weights and foil.
• 9 bake an additional 5 minutes or until edges are ligfhtly browned.
• 10 reduce oven temperature to 350f degrees.
• 11 core and slice tomatoes into 1/4 inch thick slices.
• 12 sprinkle tomatoes with salt, place tomato slices, salt sides down, on serveral layers of paper towel.
• 13 cover with additional paper towels.
• 14 let stand 10 minutes, pressing down occasionally.
• 15 place basil, cheese, pepper and egg whites in blender or food processor, process until smooth.
• 16 spread cheese mixture over crust.
• 17 arrange tomato slices over cheese mixture, brush with olive oil.
• 18 bake at 350f degrees for 40 minutes or until cheese mixture is set.
• 19 let stand 10 minutes before serving.
• 20 can be served hot, room temperature or cold.