Canadian Bacon and Onion Tart |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Say crust and you immediately think fat , not so - this uses flaky phyllo and spraying with nonstick cooking spray and coated with Dijon mustard this recipe keeps the fat to a minimum. Ingredients:
2 large onions |
8 scallions, thinly sliced |
1/2 cup chicken broth |
2 tablespoons flour |
1 cup low-fat milk |
2 whole eggs |
3 egg whites |
1/8 teaspoon cayenne pepper |
8 sheets phyllo dough (17 x 11 inch) |
2 tablespoons dijon mustard |
1 ounce canadian bacon, coarsely chopped |
1/4 cup shredded cheese |
Directions:
1. Preheat the oven to 350 degrees.
2. In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
3. Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
4. Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
5. Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.
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