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)
Preheat oven to 425°F.
For crust,
stir together flour, oregano and salt; cut in margarine 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.
Prepare 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
mixture into prebaked crust; return to oven and bake 15 minutes.
Reduce heat to 350'F.; 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.
