| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime8 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
lg |
Onion |
|
|
Sliced as thin as possible; (2 cups) |
|
|
Pastry for 9-inch pie crust |
|
|
Homemade or purchased |
| 4 |
oz |
Goat cheese; crumbled (1 cup) |
| 2 |
ts |
Coarsely chopped fresh thyme |
|
|
OR 1/2 tsp. dried |
| 3 |
md |
Tomatoes |
|
|
Cut into 1/4-inch-thick slices |
INSTRUCTIONS
6 SERVINGS LACTO
This savory flat pie is somewhere between a pizza and a tart. The free-form
crust makes it a rustic, casual meal that can be served warm or at room
temperature.
MEAL PLAN: While the galette is baking, make a simple tossed salad with
mesclun greens and a bottled dressing.
Preheat oven to 450F. In medium skillet, heat oil over medium-high heat.
Add onion and cook, stirring often, until golden brown, 8 to 10 minutes.
Season to taste with salt and pepper. Remove from heat.
Lay pastry dough flat on an ungreased baking sheet. Distribute onion evenly
on top, leaving 1-inch border all around. Dot with goat cheese, sprinkle
with thyme and some pepper. Starting from outer edge of onion, arrange
tomato slices on top, overlapping slightly. Sprinkle with salt and pepper.
Fold pastry over topping, crimping dough every inch or two.
Bake until crust is golden, 18 to 20 minutes. Transfer to wire rack to cool
slightly. Cut into 4 wedges and serve.
PER SERVING: 163 CAL.; 3G PROT.; 9G TOTAL FAT (3G SAT. FAT); 20G CARB.; 0
CHOL.; 131MG SOD.; 3G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999.
Recipe by: Vegetarian Times Magazine, June 1999, page 22
Converted by MM_Buster v2.0l.
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