Pasta, Onion & Cheddar Tart
Be creative and use fun pasta shapes in this flavorful tart.
1 1/2 cups all-purpose flour
1 teaspoon crushed, dried oregano or basil
1/2 teaspoon salt
1/3 cup cold stick butter or margarine, cut up
7 to 8 tablespoons ice water
1 teaspoon vegetable oil
1 medium onion, chopped
6 large eggs
1 1/2 cups milk
1 teaspoon crushed, dried basil or chives
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 cups shredded cheddar cheese
1 cup cooked (2-ounces dry), small pasta (small shells, orzo or rotelle)
- Preheat oven to 425°F (220°C).
- For Crust: Stir together flour, oregano and salt; cut in butter until the 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. Roll out on floured surface to 14-inch circle. 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.) Bake crust 5 minutes.
- For Filling: Heat oil in a medium, non-stick skillet. Sauté onions about 3 minutes or until transparent; drain well.
- In a large bowl, whisk together egg, milk and seasonings. Stir in onions, cheese and pasta. Pour mixture into pre-baked crust; return to oven and bake 15 minutes.
- 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 6 servings.
Recipe provided courtesy of Chino Valley Ranchers.