Asparagus + Goat Cheese Tart

9 to 10 inch partially baked tart shell
2 cups asparagus cut in small bite size pieces
1 1/3 cups diced red onion
1 Tbsp country crock + calcium
1 cup crumbled goat cheese
1 egg, lightly beaten
1/2 cup all whites egg substitute, lightly beaten
1/2 cup fat free half and half
1/2 tsp salt
1/4 tsp black pepper

Bring a small pot of water to boil with a pinch of salt and add the asparagus, boil for about 2 minutes, drain and place in ice cold water to stop the cooking process, drain again to remove excess water. Pre-heat the oven to 350 F

Melt the margarine over medium heat, add the onions and cook until soft and translucent, about 8 minutes. Combine the egg, egg substitute, half and half, salt and pepper together, mix well.

Add the crumbled goat cheese to the half and half mixture or if desired add the goat cheese at the end of the tart assembly process.

Line the bottom of the partially baked tart shell with the asparagus pieces. Add the cooked red onions on top the asparagus pieces and spoon the half and half mixture into the tart over the asparagus and onions. Sprinkle the goat cheese on top (if it wasn’t included in the cream mixture).

Place the tart pan on a cookie sheet (already pre-heated) to keep any leaks from spilling and making a mess in the oven. Bake for about 25 minutes or until the filling is set and the top begins to golden.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user SLJGEMINI75.