Use this recipe when you
have those intimate dinners for two:
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)
Preheat oven to 425°F.
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.
Roll each dough half on floured surface
to a 6-inch circle.
Place each round in a 4-inch tart pan;
flute edges high to hold filling.
Place tart pans on a baking sheet; bake
5 minutes.
For filling,
heat oil in a medium, non-stick skillet. Saute onions about 3
minutes or until transparent; drain well.
In a large bowl, whisk together egg whites,
milk and seasonings.
Stir in onions, cheese and pasta. Pour
into prebaked crusts.
Return to oven and bake 10 minutes; reduce
heat to 325°F.; bake 12 to 15 minutes more or until set.
Let stand 5 minutes.
