Pasta, Onion & Cheddar Tart for Two

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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 substitute

1/4 cup soy milk

1/4 teaspoon crushed, dried basil or chives

dash Worcestershire sauce

1/8 teaspoon ground nutmeg

dash pepper

1/2 cup shredded, cheddar cheese

1/4 cup cooked, small pasta, small shells, orzo or rotelli

 

Preheat oven to 425 degrees.

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 degrees bake 12 to 15

minutes more or until set. Let stand 5 minutes.

Makes 2 servings.