Gorgonzola & Onion Tart

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* Exported from MasterCook *

 

Gorgonzola & Onion Tart

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 40

Serving Size : 16 Preparation Time :0:00

Categories : Appetizers And Snacks Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Nonstick spray coating

1 1/4 cups all-purpose flour

1/2 teaspoon dried thyme -- crushed

OR chervil or marjoram leaves -- crushed

1/4 teaspoon salt

1/4 cup skim milk

3 tablespoons cooking oil

1 cup thinly sliced onion

1/2 cup shredded zucchini

1/2 cup crumbled Gorgonzola or blue cheese -- (2 ounces)

2 egg whites

1 egg

1/4 teaspoon pepper

1/2 cup skim milk

Fresh thyme or chervil or marjoram -- (optional)

Pear or apple slices -- (optional)

 

A lower-fat oil pastry and skim milk rather than cream move this

scrumptious tart off the list of the forbidden and onto the list of low-fat

and luscious.

 

Spray a 9 inch tart pan with removable sides with nonstick coating. Set aside.

 

For pastry, in a medium mixing bowl stir together the flour, desired dried

herb and salt. In a 1-cup measure combine 1/4 cup milk and oil. Add milk

mixture all at once to flour mixture. Stir lightly with a fork. On

lightly floured surface, flatten the ball with your hands. Roll dough from

center to the edge, forming a circle about 11 inches in diameter. Ease

pastry into prepared tart pan, being careful not to stretch the

pastry. Trim the pastry even with the edge of the tart pan. Do not prick

pastry. Line pastry shell with a double thickness of heavy-duty

foil. Press down firmly but gently. Bake in a 425F oven for 5

minutes. Remove foil. Bake for 5 to 7 minutes or until the pastry is

nearly done. Remove from the oven and place on a wire rack. Reduce the

oven temperature to 375F.

 

Meanwhile, for filling, cook onion and zucchini in a small amount of

boiling water about 5 minutes or until onion is tender. Drain well. In a

medium mixing bowl beat the Gorgonzola or blue cheese, egg whites, whole

egg, and pepper with an electric mixer on low speed until

combined. (Cheese will be lumpy.) Stir in onion mixture and the 1/2 cup

skim milk.

 

Spoon filling into prebaked pastry. Bake in 375F oven about 20 minutes or

until a knife inserted near the center comes out clean. Cool on a wire

rack for 15 minutes. Carefully remove sides of tart pan. Serve warm. If

desired, garnish with fresh herb and pear or apple slices. Makes 16

appetizer servings.

 

Preparation time: 20 minutes. Baking time: 30 minutes.

 

Per serving: 85 Calories; 4 G Total fat; 1 G Saturated fat; 17 MG

Cholesterol; 109 MG Sodium; 9 G Carbohydrate; 0 G Fiber; 3 G

Protein. Exchanges: 1/2 starch, 1 vegetable, 1/2 fat.

 

 

 

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