Breakfast

Ricotta and Tomato Tart is for Breakfast.

Ricotta and Tomato Tart takes 15 minutes to prepare.

Ricotta and Tomato Tart takes 20 minutes to cook.

Ricotta and Tomato Tart makes 6 servings.

The ingredients for Ricotta and Tomato Tart are:

3 sprays cooking spray
1 cup fat-free ricotta cheese
1/2 cup fat-free egg substitute
1/4 cup grated Parmesan cheese
1/4 cup chives, fresh chopped
4 sheets phyllo dough
3 medium plum tomatoes, sliced 1/4 thick
1 Tbsp basil, fresh, chopped

Here is how you make Ricotta and Tomato Tart:

Preheat oven to 400F. Coat a 9-inch glass pie plate with nonstick cooking spray.Stir together ricotta, egg substitute, and 2 tablespoons each of Parmesan and chives, set aside.Lay 2 sheets of dough across pie plate. Press down and coat wiht cooking spray. Lay remaning dough across pie plate in opposite direction of first dough layer, press down.Spoon ricotta fillng over dough and layer with half of tomato slices. Sprinkle with remaining chives and basil; layer with remaining tomato slices. Top with remaining Parmesan.Trim off excess dough leaving a 2-inch border. Fold up border edges to partially enclose filling (do not pull dough tightly - it should form a loose, lacy crust). Coat with cooking spray. Bake unil Parmesan is golden and filling is firm, about 20 minutes.Remove from oven and allow to stand 5 minutes before slicing into 6 pieces.Number of Servings: 6Recipe submitted by SparkPeople user LOSINGIT4707.

The nutritional information for Ricotta and Tomato Tart is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 105.3

• Total Fat: 2.8 g
• Cholesterol: 10.1 mg
• Sodium: 220.3 mg
• Total Carbs: 11.5 g
• Dietary Fiber: 0.6 g
• Protein: 8.5 g