Buttermilk, which has the same caloric content as skim milk, adds a delicious piquancy to this tart, and significantly reduces the calories, which would be very high if cream were used. This is a wonderful way to use leftover buttermilk.
SERVES 4
Pure Brise with Whole Wheat Flour
2ВЅ tablespoons butter
3 medium onions, diced
4 eggs
1ВЅ cupsВ buttermilkimage
2 cloves garlic, minced
ВЅ teaspoon dried basil
Вј teaspoon dried thyme
Вј teaspoon dried tarragon, crumbled
Вј teaspoon dried oregano
ВЅ teaspoon salt
Freshly ground pepper to taste
1ВЅ cups (6 ounces) grated Monterey Jack or Muenster cheese
- Prebake the pie crust according to the recipe for Pure Brise. Remove from the oven and set aside on a wire rack. Reduce the oven temperature to 375В°F.
- Melt 1ВЅ tablespoons of the butter in a medium-size skillet, add the onions, and saut for 10 minutes, or until tender but not mushy. Remove from the heat.
- Beat the eggs in a large bowl until well blended, then beat in the buttermilk, garlic, basil, thyme, tarragon, oregano, salt, pepper, and reserved onions.
- Evenly distribute the grated cheese over the bottom of the pie crust, then carefully pour in the custard mixture and shake gently to distribute. Cut the remaining tablespoon of butter into bits and place evenly on top of the tart.
- Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Let sit on a wire rack for 20 minutes before serving. Serve warm, not hot.
