nutritional information


  • Calories: 270
  • Protein: 11 g
  • Total Fat: 16 g
  • Saturated Fat: 8 g
  • Carbohydrates: 21 g
  • Cholesterol: 135 mg
  • Sodium: 530 mg
  • Fiber: 2 g
  • Sugar: 6 g

Tomato Tart

Tomato Tart

Serves 6

30 minutes or fewer

Enjoy summer’s bounty by selecting different varieties and colors of tomatoes—preferably heirloom—for this tart. During cooking, the tomatoes exude plenty of juice, which will trickle out when you slice into the tart. Use a vegetarian tapenade. Serve this handsome dish with a chilled gazpacho to start and frozen yogurt to conclude.
  • 1 unbaked 9-inch deep-dish pie crust
  • 1 ½ lb. firm tomatoes, thinly sliced
  • 4 oz. feta cheese, crumbled
  • 3 large eggs
  • 1 Tbs. tapenade or pesto
  • ½ cup shredded low-fat mozzarella
  • ½ cup chopped parsley plus extra for garnish
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • Salt and freshly ground black pepper to taste
  • 3 Tbs. capers for garnish
  1. Preheat oven to 425F.
  2. Layer piecrust with tomato slices, and sprinkle slices with 2 ounces feta. Beat together eggs and tapenade until well mixed, and stir in mozzarella, parsley, onion powder, garlic powder, salt and pepper. Pour half of mixture over first tomato layer.  Add a second layer of tomato slices, and top with remaining egg mixture. Sprinkle remaining feta cheese on top.
  3. Bake for 20 to 25 minutes, or until egg mixture firms and feta browns. Remove from oven, garnish with sprinkles of parsley and capers, slice and serve.


July 2004

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