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Instructions |
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Preheat oven to 350.
Cook rice according to package directions. Combine cooked rice, pesto, Parmesan and 1 egg; firmly press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 for 15 minutes. Remove dish from oven.
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Increase oven to 400.
To prepare filling, combine milk and next 5 ingredients through 1 egg; stir with a whisk.
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Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto and tomatoes. Pour milk mixture over tomatoes; bake at 400 for 10 minutes.
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Reduce oven temperature to 325 (do not remove tart from oven). Bake an additional 35 minutes or until set.
Cool 10 minutes before serving.
Sprinkle with basil.
Cut into wedges.
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| Serving
Suggestions |
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279 CALS; 13.9g FAT; 18.5g PROTEIN; 19.3g CARBS; 1.8g FIBER; 542mg SODIUM
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Originally Submitted
12/19/2013
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