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Sage And Onion Tart

Healthycooking's picture
Ingredients
  Milk 3⁄4 Cup (12 tbs)
  Egg/3/4 cup prepared egg substitute 3 Large
  Dry mustard 1 Teaspoon
  Yellow onions 1 Pound, peeled and ringed (3 Large Ones)
  Butter/Low-cholesterol margarine 2 Tablespoon
  Dry vermouth/Dry sherry 2 Tablespoon
  Minced sage leaves/1/2 teaspoon ground sage 1⁄2 Tablespoon (Very Finely Minced Fresh Sage Leaves Preferable)
  9 inch baked pie shell 1 , baked until golden but not browned and then cooled
  Grated parmesan cheese 2 Tablespoon
  Paprika 1⁄2 Teaspoon
Directions

Beat together the milk, eggs, and dry mustard.
Let the mixture stand until the bubbles subside, about 15 minutes.
In a large skillet, stir-fry the onions in the butter over low heat until the rings are separate.
Add the sherry or vermouth, and continue to sweat the onions over very low heat, stirring occasionally, until they are quite tender but not brown, about 20 minutes.
If necessary, add more sherry.
Distribute the sage evenly among the onion rings.
Preheat the oven to 375° F.
Put the onions into the partly cooked pastry shell and carefully pour the egg mixture over the rings.
Sprinkle with the grated cheese and paprika.
Bake the tart on the middle shelf of the oven for 25 minutes, or until the filling is set.
If you use an egg substitute, it may take 5 minutes longer to set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Onion
Interest: 
Healthy

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