Prep 15 mins
Cook 1 hr
From Cooking Light April 2009. "The beauty of this dish is you can make it year-round; however, it's great in the spring and summer, when fresh basil is plentiful. It is also a nice light supper or lunch option. I use kitchen shears to chop the fresh basil."
- 1 (10 ounce) packagefrozen long grain brown rice (such as Birds Eye Steamfresh)
- 2 tablespoons jarred pesto sauce
- 1 tablespoon grated fresh parmesan cheese
- 1 large egg
- cooking spray
- 1⁄2 cup nonfat milk
- 1⁄2 cup egg substitute
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 dash ground red pepper
- 1 large egg
- 3⁄4 cup shredded part-skim mozzarella cheese
- 1 ounce prosciutto, cut into thin strips (about 1/4 cup)
- 3 small plum tomatoes, thinly sliced
- 1 tablespoon fresh basil, chopped
- Preheat oven to 350°.
- To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.
- Increase oven temperature to 400°.
- To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
- 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. 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.