
Ricotta and tomato tart
3
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Difficult
This beautiful tart is best when tomatoes are in season, but we're happy to make (and eat!) it any time of year. The creamy filling is made with ricotta, egg substitute, grated Parmesan, and fresh chives and basil, plus a couple layers of tomato slices. We love using store-bought phyllo instead of homemade dough, which significantly cuts down on the prep time yet doesn't sacrifice flavor. Also, the more "rustic" looking your tart is, the better; it doesn't have to be perfect! Keep in mind that phyllo dough dries out quickly, so you need to work fast. Here's a helpful hint: Have all the ingredients prepared before you unwrap the dough.
Ingredients
Cooking spray
3 spray(s)
Fat-free ricotta cheese
1 cup(s)
Regular liquid egg substitute
½ cup(s)
Grated Parmesan cheese
¼ cup(s)
Chives
¼ cup(s), fresh, chopped
Phyllo dough
4 sheet(s)
Plum tomato(es)
3 medium, cored and sliced 1/4 inch thick
Basil
1 Tbsp, fresh, chopped