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Wonderful Savory Tomato Tart

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

  1. Preheat oven 450.
  2. Let piecrust stand according to package directions.
  3. On lightly floured surface, roll pastry into 13” circle.
  4. Transfer to 9” pie plate.
  5. Trim to ½” beyond edge of plate, crimp edge.
  6. Do not prick pastry.
  7. Line pastry with a double thickness of foil and bake 12 minutes, remove foil.
  8. Cool.
  9. Reduce oven to 325.
  10. FILLING: In bowl, combine eggs and milk. Stir in green onions, cheese, basil, salt and pepper.
  11. Pour into partially baked shell.
  12. Sprinkle with tomatoes.
  13. Bake 40-45 minutes or until knife comes out clean.
  14. Let stand 15 minutes before serving. Garnish with additional basil if desired.
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