OMG! Folks. Folks. Hoops has done it again! I had all the ingredients to make this Three Cheese Tomato Tart, but my parents invited us to brunch last Sunday and I didn't get a chance to make it for my bear.
So, here it is...in all it's glory...can't let a good thing go to waste! It's seriously yum-o and only 4 pts per serving to boot!
Oh yes, I see you salivating...wanna slice?
Three Cheese Tomato Tart
Yields 12 servings 4pts
1 refrigerated Pie Crust (softened as directed on package)
1 c shredded mozzarella cheese divided
1 package reduced fat (Neufatel) cream cheese
2 tbsp all purpose flour
2 garlic cloves pressed (minced)
1/4 c snipped fresh basil leaves (or 2 tbsp dried)
3 plum tomatoes thinly sliced
2 tbsp grated Parmesan Cheese
Additional snipped basil for garnish (optional)
1. Preheat Oven to 400 F. Gently unfold crust roll to an 11 1/2" circle. Press into bottom and up sides of tart pan. Prick bottom of crust. Back 10-12 minutes or until light golden brown; remove from oven. Sprinkle with half of the mozzarella cheese; set aside.
2. In Medium bowl, combine cream cheese, egg, flour and garlic; whisk until smooth. Add remaining mozzarella cheese and basil; mix well. Spread mixture over crust.
3. Thinly slice tomatoes. If you have a mandolin, use v shape slicer. Arrange tomatoes in an overlapping circular pattern to completely cover cheese mixture. Sprinkle with parmesan cheese. Bake 18-20 minutes or until cheese is melted and edge of crust is deep golden brown. Let stand 5 minutes; sprinkle with additional basil, if desired.
170 calories, 11g Fat, Saturated Fat 6 g, Cholesterol 40mg, Carbs 11g, Protein 7g, Sodium 230mg, Fiber 0g.
Current Mood: Hungry