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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.8
  • Total Fat: 7.9 g
  • Cholesterol: 87.3 mg
  • Sodium: 197.7 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 7.2 g

View full nutritional breakdown of Asparagus & sweet potato crustless tarte (12/5/10) calories by ingredient
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Asparagus & sweet potato crustless tarte (12/5/10)

Submitted by: CCKELLY3

Introduction

Wanting to use up some fresh asparagus, a baked sweet potato and some leftover no fat sour cream and low fat cream cheese from the holiday, but make several meals I looked at how to lower the fat of a quiche or a tarte, by removing the crust and adding a bit of richness to the egg mixture instead. The result was very light and puffy and really nice over a bed or romaine lettuce. Wanting to use up some fresh asparagus, a baked sweet potato and some leftover no fat sour cream and low fat cream cheese from the holiday, but make several meals I looked at how to lower the fat of a quiche or a tarte, by removing the crust and adding a bit of richness to the egg mixture instead. The result was very light and puffy and really nice over a bed or romaine lettuce.
Number of Servings: 8

Ingredients

    1 1/2 tablespoon butter
    1 large onion, sliced
    1/4 tsp sugar
    1 tsp minced garlic
    3/4 lb asparagus, cut in 1" pieces with tops reservered
    3 oz brown mushrooms
    1 sweet potato, baked & chilled, then diced, skin removed
    3 eggs
    1/2 cup nonfat sour cream
    4 oz, neufchatel cheese (low fat cream cheese)
    2 tbsp flour
    1/2 tsp baking powder
    1/2 tsp lemon juice
    1/8 tsp cloves
    1/4 tsp nutmeg
    1 oz Parmesan cheese
    salt and pepper to taste


Directions

Fill a 9" pie pan and cut into 8 wedges.

1. Preheat oven to 400 degrees. Spray the cake pan very well with butter flavored non-stick spray.

2. Melt 1/2 the butter over a medium flame and add the onions, give a pinch of salt and 1/4 tsp sugar to help carmelize and bring out the sweetness of the onion, then cook about 10-15 minutes, stirring as needed, until the onions are carmelized. Spread the onions over the bottom of the cake pan evenly.

3.. Melt the rest of the butter in the pan and add the garlic, mushrooms, and the stems of the asparagus, turn the flame to medium high and add the rest of the butter, as needed, to saute for about 3-4 minutes. Add the diced sweet potato, toss to mix and add salt and pepper to taste. Pour half this mixture into the cake pan over the onions.

4. In a separate bowl, whip the eggs, sour cream, neufchatel cheese together until frothy. Sprinkle in the flour and baking powder slowly, while beating with the mixer, to incorporate. Add a pinch of salt and pepper, the nutmeg, cloves and lemon juice. Whip till frothy and pour half the mixture over the vegetables in the cake pan, add the remaining vegetables and then add the rest of the egg mixture.

5. Steam the asparagus tips for about 1 minute to blanch, the arrange these on top of the tarte. Grate the parmesean cheese over the top and then sprinkle a touch of ground chipotle pepper powder over the top for color.

6. Bake for 25-30 minutes until the egg mixture has set in the middle. Remove and let stand for 10 minutes before cutting. Can be served hot or at room temperature.

Number of Servings: 8

Recipe submitted by SparkPeople user CCKELLY3.






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