TOMATO PESTO TART
A MEATLESS MEAL: Use all those abundant plum tomatoes in a tomato pesto tart for a mouth- watering meal. Serve with a lettuce wedge with hard- cooked egg slices on the side. Add whole- grain bread. Nectarines are dessert.
Ingredients
1 crust from a 15- ounce package refrigerated piecrusts
Water
1 1/ 2 cups shredded part- skim mozzarella cheese, divided
5 sliced plum tomatoes, drained
1/ 4 cup freshly grated parmesan cheese
1/ 2 cup low- fat mayonnaise
2 tablespoons basil pesto
1/ 2 teaspoon freshly ground pepper
3 tablespoons chopped fresh basil
Servings: makes 8 slices
Preparation time: 15 minutes
Cooking time: less than 40 minutes; cooling time: 15 minutes
Remove 1 piecrust from package ( reserve second one for another time); let stand 15 minutes at room temperature. Heat oven to 400 degrees. Lay crust on a lightly floured flat surface; press out folds. Roll crust into a 12- inch circle on baking sheet. Brush outer 1 inch of crust with water. Fold edges over and crimp; prick bottom. Bake 10 to 12 minutes; remove from oven. Lower oven temperature to 375 degrees.
Sprinkle hot crust with 1/ 2 cup mozzarella; cool 15 minutes. Arrange tomatoes over cheese. In a medium bowl, stir together remaining mozzarella, parmesan cheese, mayonnaise, pesto and pepper; spread over tomatoes. Bake 20 to 25 minutes more or until tart is bubbly. Sprinkle with basil and serve.