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Ingredients

• 1 (10-inch) Greek Baking-Powder Piecrust
• 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 Gruyère or Swiss cheese
• 1/4 cup (1 ounce) finely grated fresh Parmesan cheese

Description

MyRecipes