Prep 25 mins
Cook 40 mins
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.
- 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
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
What a unique crust! All of the flavors blend together so well to make a yummy tart that really isn't that difficult to put together. Not to mention that 1/4 of the recipe is a huge piece, so its really pretty light calorie-wise too. I did make a mistake though - I tried to use an 8-inch pie plate since I don't have a 9-in tart plate, everything fit inside the plate just fine, but it took forever and ever for it to bake, nearly an hour at 350. I ended up putting foil around the edges to prevent the phyllo dough from burning and in the end everything turned out just great. I'll use something with a larger diameter next time around. Made for Market tag game.
Delicious! The mustard through the pastry was a great touch and it had a wonderfully light and almost creamy texture.
very easy to make, great taste. I thought the mustard would be overpowering, but it was subtle, definately added to the overall flavour. Aussie swap may 2010