KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Yield: Serves 6 to 8
Advance preparation: The tomato sauce can be made through Step 3 up to three days ahead and refrigerated uncovered. It can also be frozen. Allow to come to room temperature before making the tart. The tart will keep for a couple of days in the refrigerator. Reheat gently in a low oven or serve at room temperature.
Nutritional information per serving (6 servings), based on Whole Wheat Mediterranean Pie Crust: 289 calories; 15 grams fat; 5 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 140 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 519 milligrams sodium (does not include salt to taste); 13 grams protein
Nutritional information per serving (8 servings), based on Whole Wheat Mediterranean Pie Crust: 217 calories; 11 grams fat; 4 grams saturated fat; 1 gram polyunsaturated fat; 6 grams monounsaturated fat; 105 milligrams cholesterol; 20 grams carbohydrates; 2 grams dietary fiber; 389 milligrams sodium (does not include salt to taste); 9 grams protein
1 9- or 10-inch whole wheat Mediterranean pie crust, gluten-free whole grain
Mediterranean pie crust, or yeasted whole wheat olive oil pastry - http://www.nytimes.com/2013/02/18/health/whole-whe...
1 tablespoon extra virgin olive oil
1/2 medium onion, finely chopped
2 to 3 garlic cloves (to taste), minced
1 14.5-ounce can chopped tomatoes in juice (no salt added), with juice
1 tablespoon tomato paste
Pinch of sugar
Salt to taste
1 sprig fresh basil or rosemary
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Freshly ground pepper
2 eggs
2 egg yolks
3/4 cup low-fat (2 percent) milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan cheese, grated (1/4 cup, tightly packed)
|
1st Keep
 desyo
|
Comments