�Neyrinck (a personal chef) often leaves this quiche-like main dish with clients as a gift. It pairs well with a simple green salad for a light lunch or brunch. She says it is a great make ahead dish because it is good served cold, at room temperature, or hot. Salting the tomato slices extracts excess water so the tart won�t get soggy. If your tomatoes are watery after cooking, blot them with a paper towel.�
1 (11-ounce) can refrigerated soft breadstick dough (approx. 330 grams)
Cooking spray
8 plum tomatoes
1 � tsp salt
1 c loosely packed fresh basil leaves
� c (3 ounces/90 grams) shredded park skim mozzarella cheese
2/3 c fat-free ricotta cheese
� c (2 ounces/60 grams) grated fresh Parmesan cheese
� tsp black pepper
2 large egg whites
2 tsp olive oil
1. Preheat oven to 425�.
2. Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add second strip of dough to end of first strip, pinching ends to seal. Continue coiling remaining dough. Let rest 10 minutes.
3. Roll dough into a 12 inch circle and fit into bottom and up sides of a 9 inch round removeable bottom tart pan coated with cooking spray. Cover dough with foil and arrange pie weights or dried beans on foil. Bake for 15 minutes. Remove weights and foil. Bake additional 5 minutes or until edges are lightly browned.
4. Reduce oven temperature to 350�.
5. Core and slice tomatoes into � inch thick slices. Sprinkle tomatoes with salt and place tomatoe slices, salt side down, on several layers of paper towels. Let stand 10 minutes, pressing down occasionally.
6. Place basil, cheeses, pepper and egg whites in a blender or food processor. Process until smooth. Spread cheese mixture over crust. Arrange tomato slices over cheese mixture and brush with olive oil. Bake for 40 minutes or until cheese mixture is set. Let stand 10 minutes before serving.
Yield: 6 servings/6 wedges
Personal Notes:
I could not find refreigerated soft breadstick dough here, so I used the refrigerated soft croissant roll dough and just fit it into the pan and trimmed excess.
Reprinted From: CookingLight Magazine, August 2002.