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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I GOT THIS RECIPE FROM OUR LOCAL NEWSPAPER BUT IT ORIGINATED FROM THE AUG ISSUE OF SOUTHERN LIVING MAGAZINE. THIS MAKES A WONDERFUL SUMMER MEAL SERVED WITH A TOSSED SALAD. Ingredients:
4 phyllo pastry sheets |
1 small red pepper (chopped) |
1/2 small onion (chopped) |
2 cloves garlic, minced |
3 tablespoons chopped fresh basil |
1 cup egg substitute |
1 cup whole milk |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 cups shredded mozzarella cheese (6oz) |
1/4 cup shredded parmesan cheese |
2 large plum tomatoes, cut into 1/4 in slices |
Directions:
1. PLACE 1 PHYLLO SHEET IN A 9IN.
2. TART PAN, GENTLY PRESSINGON THE BOTTOM AND UP THE SIDES.
3. (PHYLLO) WILLHANG OVER SIDES.
4. LIGHTLY COAT WITH COOKING SPRAY.
5. REPEAT WITH 3 MORE SHEETS, COATING BETWEEN EACH LAYER.
6. TRIM PHYLLO 3-4IN OVER EDGE OF PAN.
7. QUICKLY FOLD EDGES UNDER (PHYLLO DRIES OUT FAST).
8. BAKE AT 425F FOR 6-7 MINuteS.
9. REMOVE AND SET ASIDE.
10. SAUTE PEPPER AND ONION OVER MED.
11. HEAT,4-5 MINuteS.
12. ADD GARLIC,SAUTE 1 MINute.
13. STIR IN BASIL.
14. WHISK TOGETHER EGGS AND NEXT 3 INGREDIENTS INA LARGE BOWL:.
15. STIR IN SAUTEED VEG.
16. AND CHEESES.
17. POUR INTO PREPARED TART SHELL: TOP WITH TOMATO SLICES.
18. BAKE AT 375F FOR45-50 MINutesS.
19. LET STAND 5 MINuteS BEFORE SERVING.
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