Recipe for Garlicky Tomato Tart 
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Yield:
6
Ingredients:
Amount Ingredient
1 x 10 inch Greek Baking-Powder Piecrust
nonstick cooking spray
2 lrg eggs
2 lrg egg whites
1 tsp olive oil
4 x cloves garlic minced
2 cup chopped tomato peeled and seeded about 1 pound
1 tbl sun-dried tomato paste
1/2 tsp salt
1/8 tsp sugar
1 tsp chopped fresh thyme or 1/4 teaspoon dried thyme
1 tbl chopped fresh basil or 1 teaspoon dried basil
1/8 tsp pepper
2/3 cup skim milk
2 tbl nonfat dry milk
2 lrg ripe tomatoes cut into 1/4 inch thick slices about 3/4 pound
1/4 cup shredded Gruyere or Swiss cheese
Instructions:
Instructions: 1. Preheat oven to 375F.

2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375 oF for 7 minutes; cool on a wire rack.

3. Heat oil in a large nonstick skillet over medium heat. Add garlic; saute 30 seconds. Add chopped tomato, tomato paste, salt and sugar; saute 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.

4. Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish. Sprinkle with cheeses. Bake at 375 oF for 45 minutes or until knife inserted near center comes out clean. Cut into 6 wedges to serve.

Yield: 6 servings (serving size: 1 wedge).

NOTES : Rated a 1 by my honey!

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