Garlicky Tomato Tart

Ingredients

• 10 inch greek baking-powder piecrust 
• 1 tablespoon teaspoon basil dried fresh chopped
• 2 large egg whites 
• 2 large eggs 
• 4  garlic cloves minced
• 2 tablespoons nonfat milk dry
• 1 teaspoon olive oil 
• 1 ounce parmesan cheese fresh finely grated
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.7 cup skim milk 
• 0.1 teaspoon sugar 
• 1 tablespoon sun-dried tomato paste 
• 1 ounce swiss cheese shredded
• 1 pound tomatoes peeled seeded chopped
• 2 large tomatoes ripe cut into 1/4-inch-thick slices ( 3/4 pound)
• 1 teaspoon or dried fresh chopped

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack

Directions

1. Preheat oven to 37
2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray.
3. Combine eggs and egg whites in a medium bowl; beat well with a whisk.
4. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside.
5. Bake at 375 for 7 minutes; cool on a wire rack.
6. Heat oil in a large nonstick skillet over medium heat.
7. Add garlic; saut 30 seconds.
8. Add chopped tomato, tomato paste, salt, and sugar; saut 15 minutes or until thick (mixture will have a pasty consistency).
9. Remove from heat; stir in thyme, basil, and pepper.
10. Add milks to remaining egg mixture in bowl; beat well. Stir in tomato mixture. Arrange sliced tomatoes in bottom of prepared crust; spoon egg mixture into dish.
11. Sprinkle with cheeses.
12. Bake at 375 for 45 minutes or until knife inserted near center comes out clean.