This tasty tart for two has an herb-infused crust and a savory onion cheese filling laced with small pasta, such as rice-shaped orzo.

Pasta, Onion & Cheddar Tart for Two

Herb Crust:
1/2 cup all-purpose flour
1/4 teaspoon crushed, dried oregano or basil
2 tablespoons cold, stick margarine or butter, cut up
2 to 3 tablespoons ice water

 

Filling:
1 teaspoon vegetable oil
1/4 cup diced, brown onions
2 extra-large egg whites or 1/4 cup Egg Exchange
1/4 cup nonfat or lowfat milk
1/4 teaspoon crushed, dried basil or chives
Dash Worcestershire sauce
1/8 teaspoon ground nutmeg
Dash pepper
1/2 cup shredded, low-fat cheddar cheese
1/4 cup cooked, small pasta (small shells, orzo or rotelli)

1. Preheat oven to 425°F (220°C).
2. For Crust: In a medium bowl, stir together flour and oregano; cut in margarine until mixture is the size of small peas. Sprinkle water, one tablespoon at a time over mixture, stirring with fork until dough can be shaped into a ball; divide dough in half.
3. Roll each dough half on floured surface to a 6-inch circle.
4. Place each round in a 4-inch tart pan; flute edges high to hold filling.
5. Place tart pans on a baking sheet; bake 5 minutes.
6. For Filling: Heat oil in a medium, non-stick skillet. Saute onions about 3 minutes or until transparent; drain well.
7. In a large bowl, whisk together egg whites, milk and seasonings.
8. Stir in onions, cheese and pasta. Pour into prebaked crusts.
9. Return to oven and bake 10 minutes; reduce heat to 325°F (160°C); bake 12 to 15 minutes more or until set. Let stand 5 minutes.

Makes 2 servings.

Nutritional Analysis: For 1 serving: Fat 18 grams; Calories 351; Saturated 6 grams; Protein 16 grams; Unsaturated 12 grams; Carbohydrates 30 grams; Cholesterol 40 mg.

Recipe provided courtesy of Chino Valley Ranchers.