Be creative using fun pasta shapes in this flavorful tart.

Pasta, Onion & Cheddar Tart

Herb Crust:
1 1/2 cups all-purpose flour
1 teaspoon crushed, dried oregano or basil
1/8 teaspoon salt
1/3 cup cold stick margarine or butter, cut up
7 to 8 tablespoons ice water

 

Filling:
1 teaspoon vegetable oil
1 cup diced, brown onions
8 extra-large egg whites or 1 1/3 cups Egg Exchange
1 1/2 cups nonfat or lowfat milk
1 teaspoon crushed, dried basil or chives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups shredded, low-fat cheddar cheese
1 cup cooked (2-ounces dry), small pasta (small shells, orzo or rotelli)

1. Preheat oven to 425°F (220°C).
2. For Crust: Stir together flour, oregano and salt; cut in margarine until the mixture is the size of small peas.
3. Sprinkle water, one tablespoon at a time over mixture, stirring with fork until dough can be shaped into a ball. Roll out on floured surface to 14-inch circle.
4. Fold dough in quarters and transfer to a 10-inch quiche dish or tart pan. Unfold dough in pan; flute edges. (Do not poke dough with fork.)
5. Bake crust 5 minutes.
6. Prepare 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 mixture into prebaked crust; return to oven and bake 15 minutes.
9. Reduce heat to 350°F (175°C).; bake 20 to 25 minutes more or until knife inserted off-center comes out clean (center will be slightly wet). Let stand 10 minutes before cutting.

Makes one 10-inch tart, 8 servings. (Double and triple this recipe to serve 16 or 24!)

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.