Sunday, November 13, 2011

Fresh Tomato Tart

1 store bought or homemade dough for tart shell
8-10 ounces mozzarella cheese, shredded
2 TBSP chopped fresh basil
4-6 tomatoes, sliced 1/4 inch
1/2 tsp salt
1/4 black pepper
1/4 or less virgin olive oil
Basil , chopped for garnish

Preheat oven 400 degrees.  Line bottom of pan with dough, rolled 1/8 inch thick.  Spread bottom of pastry with shredded cheese and sprinkle with basil.  Cover with tomato slices, cover as evenly as possible.  Sprinkle with salt and pepper and drizzle with olive oil.  Bake 20-30 minutes.  Watch carefully.  when cheese is bubbly and crust is golden it is ready.  Garnish with fresh basil.

Recipe from Cooking Light

Thoughts:  I put my garden tomatoes, sprinkled with salt on a rack to drain some of the juices before putting them on this tart as they were very juicy.  I also used 2 pie crust and covered a cookie sheet to make a large tart.  This is very fresh and delicious!

Shortcut Lasagna

8 ounces medium egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups shredded sharp provolone cheese, divided
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
1 pound ground round
2 cups tomato sauce,  I used spagetti sauce
Cooking Spary

Preheat oven to 375 degrees.  Cook noodles in boinling water for 5 minutes.  Combine rest of ingredients minus the ground round in a small bowl, set aside.  Cook beef in a large nonstick skillet until browned.  Stir in tomato sauce.

Drain noodles.  Combine noodles and meat mixture in pan if large enough, otherwise in a large bowl.  Place 3 cups of noodle mixture in an 11x7 casserole dish coated in cooking spray.  Spread ricotta mixture over noodle mixture.  Top with remaining noodle mixture.  Sprinkle with remaining cheese.

Bake 375 degrees for 15 minutes or until cheese melts.  6 servings.

Calories:  416  Fat:  14g  Fiber 2.3g   Protein:   37g  Carb.:  37.2g  Sodium:  912mg

Recipe from Cooking Light

Thoughts:  Very easy to put together and tasty!