Tomato Basil Tart

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This is definately worth the time and effort!! Beautiful presentation, cut into 6 or 8 wedges, or cut into small pieces for appetizers. From janet neyrinck through cooking light mag.

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Steps

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Preheat oven to 425f degrees.

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Unroll dough , separating into stirps.

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Working on a flat surface , coil 1 strip dough around itself in a sprial pattern.

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Add second strip of dough to end of the first strip , pinching ends to seal , continue coiling remaining dough.

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Let rest 10 minutes.

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Roll dough into 12 inch circle , fit into bottom and up sides of 9 inch round removable bottom tart pan coated with cooking spray.

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Cover dough with foil , arrange pie weights or dried beans on foil.

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Bake at 425f degrees for 15 minutes , remove weights and foil.

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Bake an additional 5 minutes or until edges are ligfhtly browned.

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Reduce oven temperature to 350f degrees.

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Core and slice tomatoes into 1 / 4 inch thick slices.

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Sprinkle tomatoes with salt , place tomato slices , salt sides down , on serveral layers of paper towel.

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Cover with additional paper towels.

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Let stand 10 minutes , pressing down occasionally.

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Place basil , cheese , pepper and egg whites in blender or food processor , process u.

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Ingredients

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refrigerated breadstick dough, cooking spray, plum tomatoes, salt, basil leaves, part-skim mozzarella cheese, fat-free ricotta cheese, fresh parmesan cheese, black pepper, egg whites, olive oil