As an appetizer or light lunch, this tart goes well with a tossed salad and glass of Chardonnay.
1 pre-prepared Pillsbury pie crust (unfold, fill and bake)
2 teaspoons olive oil
1 medium sweet onion, thinly sliced, then cut in half
2 leeks (white part only), halved lengthwise, thinly sliced
1/2 teaspoon salt
1/4 teaspoon cracked pepper
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
1/2 cup crumbled blue cheese
1 cup liquid egg substitute (equivalent of 4 whole eggs)
1 cup fat-free half & half
1 1/2 teaspoons dried thyme
2 medium apples, peeled, seeded, and thinly sliced (use any combination of apples)
Preheat oven to 425 degrees. Spray a 10-inch tart pan with cooking spray.
1) Unfold pie crust into tart pan. Gently press dough to cover bottom and sides of pan. Bake for 10 minutes, or until crust is light brown. Remove from oven. Set aside. Reduce oven temperature to 350 degree.
2) In a large, non-stick skillet, heat olive oil over medium heat. Add onions, leeks, salt and pepper. Saute for about 10 minutes, stirring occasionally until golden brown. Add balsamic vinegar and brown sugar. Stir well, then spoon caramelized onion mixture evenly on the bottom of tart crust. Add crumbled blue cheese to cover onion mixture. Set aside.
3) In a medium bowl, whisk together eggs, half & half, and thyme. Pour into tart pan. Place sliced apples on top of tart mixture, starting along outer edge and working towards center of tart in a circular pattern. Overlap apples where needed. Continue layering apples until tart surface is covered with apples. Sprinkle with nutmeg. Bake for 25 minutes, or until center of tart is firm. Cool for 5 minutes. Serve warm or at room temperature. Makes 8 servings.
Nutritional Analysis per serving: 251 Calories; 43 percent fat (12 grams); 5 grams saturated fat; 13 percent protein; 44 percent carbohydrate; 1.7 grams fiber.