Onion and Pepper Tart

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

1

 9- inch pie crust -- see recipe

2

 tablespoons

 olive oil

2

 medium

 red onions -- sliced thin

2

 cloves

 garlic -- minced

2

 large

 roasted red peppers -- diced

1/2

 teaspoon

 salt

1/4

 teaspoon

 pepper

1/2

 teaspoon

 dried basil

1/2

 teaspoon

 dried oregano

1/2

 teaspoon

 dried marjoram

1

 teaspoon

 balsamic vinegar

1/2

 cup

 low fat evaporated milk

1/2

 cup

 grated fresh Parmesan cheese

1

 whole

 egg

Heat oven to 400F.

Fit dough in bottom and up sides of a tart pan, quiche pan, or round 8 inch pan. Prick bottom with fork 6 to 8 times. Bake for 8 to 10 minutes or until starting to brown.

Heat olive oil in large skillet. Add onions and cook until caramelized.

Add garlic and cook for 30 seconds.

Add red peppers, salt, pepper, basil, oregano, marjoram, and balsamic. Cook for 2 to 3 minutes or until everything is heated through.

Add cheese to vegetables and mix thoroughly.

Place vegetables in the crust in even layer. Mix egg and milk together and pour over vegetables.

Bake for 20 to 25 minutes or until golden and center is set.

Makes 8 servings.

Per Serving: 195 Calories; 12g Fat (53.5% calories from fat); 6g Protein; 17g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat.

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