Three Tomato Tart
10 to 12 appetizers scale / convert
3 tbsp. grated Parmesan cheese
2 egg whites
1 cup low-fat ricotta cheese
2 cloves garlic, minced
1 tbsp. snipped fresh lemon thyme or thyme
2 lg. tomatoes, sliced
5 yellow or red cherry tomatoes, sliced
2 red cherry tomatoes, sliced
1 tbsp. olive oil
2 tsp. snipped fresh lemon thyme or thyme
Pastry for single-crust pie
1-1/4 cups all-purpose flour
1/4 tsp. salt
1/3 cup shortening or lard
4 tbsp. cold water
In a mixing bowl, stir together flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tbsp. cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat, using 2 to 3 more tbsp. cold water, until all is moistened. Form dough into a ball. On a lightly floured surface, using a lightly floured rolling pin, roll pastry into a circle about 12 inches in diameter. Transfer to a 10-inch tart pan; ease pastry into pan. Trim pastry even with rim of pan. Do not prick pastry.
Line pastry shell with a double thickness of heavy-duty foil. Bake pastry in a 450°F oven for 5 minutes. Remove foil. Bake for 5 to 7 minutes more or until pastry is nearly done. Remove from oven. Reduce oven temperature to 325°F. Sprinkle tart shell with parmesan cheese.
Meanwhile, in a mixing bowl beat egg whites slightly. Stir in ricotta cheese, garlic and 1 tbsp. thyme; spread over pastry. Overlap large tomato slices in a circle around edges. Arrange yellow cherry tomatoes in a circle within tomato ring. Fill center with red cherry tomatoes. Stir together olive oil and 2 tsp. thyme. Brush tomatoes with oil mixtures.
Bake tart in a 325°F oven for 25 to 30 minutes or until heated through and nearly set. Serve warm or at room temperature. Store leftovers in the refrigerator.
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