CHERRY TOMATO TART
A MEATLESS MEAL: For a delicious no-meat dinner, enjoy cherry tomato tart. Serve with hash-browned potatoes, a spinach salad and bread sticks. For dessert, try honeydew melon cubes.
Ingredients
1 refrigerated pie crust
2 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1/2 cup parmesan cheese, divided 3 cups (or more) cherry tomatoes 1 1/2 tablespoons fresh thyme leaves 1/2 teaspoon coarse salt
Servings: makes 6 servings Preparation time: 15 minutes Cooking time: 35 to 45 minutes, plus cooling time
Heat oven to 450 degrees. Place crust in pie pan, according to directions; crimp edges. Bake 5 to 7 minutes, until it starts to harden. Remove from oven; cool. Melt butter in a skillet on medium heat. Add onion and garlic; cook 10 to 15 minutes or until onions have browned. Add onion mixture to pie crust. Sprinkle 2/3 of parmesan cheese on top of onion mixture. Add tomatoes on top. Make sure the tomatoes really fill the pie; err on the side of overfilling rather than underfilling. Onions will settle as they bake. Sprinkle thyme, remaining cheese and salt on top. Bake 20 minutes or until tomatoes start to brown and pop a little bit. Remove from oven; cool before serving. Serve as quickly as possible because once you start cutting, the tart falls apart. (Adapted from “Bring It!” by Ali Rosen, Running Press.)
Per serving: 248 calories, 6 grams protein, 15 grams fat (53 percent calories from fat), 7.6 grams saturated fat, 25 grams carbohydrate, 20 milligrams cholesterol, 491 milligrams sodium, 2 grams fiber.
Carb count: 1.5.
PIZZA NIGHT: Tonight’s crusty pepperoni pizza will be a hit no matter your age. Heat oven to 400 degrees. Slice 1 loaf Italian bread lengthwise,
then cut crosswise into 4 sections, each about 4 inches long. Spread each piece of bread with pizza sauce. Top with shredded part-skim mozzarella cheese and slices of pepperoni. Bake
about 12 minutes or until cheese is melted and lightly browned. Serve the easy pizza with a Caesar salad. Enjoy
mangoes for dessert.