Tomato Basil Tart With Whole Wheat Nutty Crust |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Lovely dish for a brunch or as an appetizer or light lunch or dinner. Ingredients:
1 cup whole wheat pastry flour |
1/4 cup almond meal or 1/4 cup ground almonds or 1/4 cup ground walnuts |
6 tablespoons butter, softened |
6 tablespoons cold water |
2 large eggs |
2 large egg whites |
1/2 cup evaporated milk |
1/2 cup mozzarella cheese, shredded |
1 medium onion, diced |
salt & freshly ground black pepper |
4 firm tomatoes, sliced |
1/2 cup fresh basil, torn |
1 tablespoon dried oregano |
1/4 cup green onion, chopped |
2 tablespoons grated parmesan cheese |
Directions:
1. Process flour, almond meal, and butter in a food processor to form coarse crumbs; add enough water to form dough.
2. Spread dough in a greased pie or tart plate.
3. Bake at 325 degrees F for 8 to 10 minutes to set; cool.
4. In a small bowl, whisk together eggs, egg whites, and milk.
5. Stir in mozzarella and onions, season with salt and pepper.
6. Pour half the cheese mixture in pie plate, layer in tomatoes, basil, and oregano, top with remaining cheese mixture, then top with Parmesan.
7. Bake at 375 degrees F until set, about 45 minutes; let stand 10 minutes before slicing and serving.
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