KRT SOUTH
By Joy E. Zacharia, R.D.
Southern Living
(KRT)
Makes 8 servings
Prep: 20 min., Cook: 6 min., Bake: 57 min., Stand: 5 min.
4 phyllo pastry sheets, thawed
Vegetable cooking spray
1 small red bell pepper, chopped
½ small sweet onion, chopped
2 garlic cloves, minced
3 tablespoons chopped fresh basil
1 cup egg substitute
1 cup whole milk
½ teaspoon salt
½ teaspoon pepper
1 ½ cups (6 ounces) shredded part-skim mozzarella cheese
¼ cup shredded Parmesan cheese
2 large plum tomatoes, cut into ¼-inch-thick slices
PLACE 1 phyllo sheet in a 9-inch tart pan, gently pressing on bottom and up sides of pan. (Phyllo will hang over edge of pan.) Lightly coat with cooking spray. Repeat with 3 more sheets of phyllo, coating with cooking spray between layers. Trim phyllo dough 3 to 4 inches over edge of pan. Quickly fold edges under. (Phyllo dries out quickly.)
BAKE at 425 degrees for 6 to 7 minutes. Remove from oven; set aside.
SAUTE bell pepper and onion in a large skillet coated with cooking spray, over medium-high heat, 4 to 5 minutes. Add garlic; saute 1 minute. Stir in basil.
WHISK together egg substitute and next 3 ingredients in a large bowl; stir in sauteed vegetables, mozzarella cheese, and Parmesan cheese. Pour into prepared tart shell; top with tomato slices.
BAKE at 375 degrees for 45 to 50 minutes or until set. Let stand 5 minutes before serving.
Calories 155 (41 percent from fat); Fat 7g (sat 3.7g, mono 2.2g, poly 0.8g); Protein 13g; Carb 10g; Fiber 0.8g; Chol 18mg; Iron 1.2mg; Sodium 418mg; Calc 248mg.
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© 2003, Southern Living Inc.
