HUMMINGBIRD DEEP DISH COOKIE IN A SKILLET1 c. packed light brown sugar½ c. sugar4 oz.…
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Wonderful Savory Tomato Tart
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WONDERFUL SAVORY TOMATO TART
1 crust of rolled refrigerated unbaked piecrust
4 eggs, lightly beaten
1 ¼ c. low-fat milk
1 c. chopped green onions
½ c. shredded mozzarella cheese
2 T. rough chopped fresh basil
Salt/ black pepper
½ c. chopped oil-packed dried tomatoes
- Preheat oven 450.
- Let piecrust stand according to package directions.
- On lightly floured surface, roll pastry into 13” circle.
- Transfer to 9” pie plate.
- Trim to ½” beyond edge of plate, crimp edge.
- Do not prick pastry.
- Line pastry with a double thickness of foil and bake 12 minutes, remove foil.
- Cool.
- Reduce oven to 325.
- FILLING: In bowl, combine eggs and milk. Stir in green onions, cheese, basil, salt and pepper.
- Pour into partially baked shell.
- Sprinkle with tomatoes.
- Bake 40-45 minutes or until knife comes out clean.
- Let stand 15 minutes before serving. Garnish with additional basil if desired.