Garlicky Tomato Tart

• Cooking spray
• 2 large eggs
• 2 large egg whites
• 1 teaspoon olive oil
• 4 garlic cloves, minced
• 2 cups chopped seeded peeled tomato (about 1 pound)
• 1 tablespoon sun-dried tomato paste
• 1/2 teaspoon salt
• 1/8 teaspoon sugar
• 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
• 1 tablespoon chopped fresh or 1 teaspoon dried basil
• 1/8 teaspoon pepper
• 2/3 cup skim milk
• 2 tablespoons nonfat dry milk
• 2 large ripe tomatoes, cut into 1/4-inch-thick slices (about 3/4 pound)
• 1/4 cup (1 ounce) shredded Gruyere or Swiss cheese
• 1/4 cup (1 ounce) finely grated fresh Parmesan cheese

1. Preheat oven to 375u0b0.
2. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray. Combine eggs and egg whites in a medium bowl; beat well with a whisk. Brush 2 tablespoons egg mixture over crust; set remaining egg mixture aside. Bake at 375u0b0 for 7 minutes; cool on a wire rack.
3. Heat oil in a large nonstick skillet over medium heat. Add garlic; saute 30 seconds. Add chopped tomato, tomato paste, salt, and sugar; saute 15 minutes or until thick (mixture will have a pasty consistency). Remove from heat; stir in thyme, basil, and pepper.
4. 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. Sprinkle with cheeses. Bake at 375u0b0 for 45 minutes or until knife inserted near center comes out clean.

cooking spray, eggs, egg whites, olive oil, garlic, tomato, tomato paste, salt, sugar, thyme, basil, pepper, milk, nonfat dry milk, tomatoes, gruyuere, parmesan cheese

Taken from www.myrecipes.com/recipe/garlicky-tomato-tart (may not work)