"Tomato Time" Tart
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 servings
- 1/2 teaspoon sugar
- 2 teaspoons water
- 2 teaspoons corn oil
- freshly ground black pepper, to taste
- 2 egg yolks
- 1/2 teaspoon extra-virgin olive oil
Preparation 1. Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork. 2. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge. 3. Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar, and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized. 4. Serve immediately, with a dollop of Garden Pesto . Per tart: 560 calories, 40g carbohydrates, 11g protein, 42g fat, 215mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork. 2. Whisk together the egg yolks, corn oil, and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge. 3. Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar, and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized. 4. Serve immediately, with a dollop of Garden Pesto . Per tart: 560 calories, 40g carbohydrates, 11g protein, 42g fat, 215mg cholesterol. Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
