Tomato tart
1 large sweet onion, sliced
2 T olive oil
1 frozen puff pastry crust
4 oz shredded mozzarella cheese
4 oz shredded gruyere cheese
4 medium tomatos, sliced
salt and pepper to taste
3/4 c half and half
1/4 c egg substitute
1/4 c nicoise olices pitted and chopped
Heat oven to 350 degrees. Saute onions in oil until golden brown. Cool. Roll pastry crust into a 12 inch springform pan, bringing crust up side of pan at least one inch. Spread onions on crust, cover with cheeses. Arrange sliced tomatos on top. Mix half and half with eggs, pour over the tart. Bake 40-45 minutes, top with olives before serving.
2 T olive oil
1 frozen puff pastry crust
4 oz shredded mozzarella cheese
4 oz shredded gruyere cheese
4 medium tomatos, sliced
salt and pepper to taste
3/4 c half and half
1/4 c egg substitute
1/4 c nicoise olices pitted and chopped
Heat oven to 350 degrees. Saute onions in oil until golden brown. Cool. Roll pastry crust into a 12 inch springform pan, bringing crust up side of pan at least one inch. Spread onions on crust, cover with cheeses. Arrange sliced tomatos on top. Mix half and half with eggs, pour over the tart. Bake 40-45 minutes, top with olives before serving.
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