| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | Baking potato, 1 pound | |
| 2 | T | Olive oil |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| Vegetable cooking spray | ||
| 1 | t | Olive oil |
| 3 | c | Thinly sliced leek |
| 3 | T | Neufchatel or lite ricotta |
| cheese | ||
| 3 | T | Grated fresh Romano cheese |
| 3 | T | Grated fresh Parmesan cheese |
| 1/2 | t | Dried thyme |
| 1 | T | Butter |
| 1 | T | Sugar |
| 3 | Vidalia onions, 1-3/4 | |
| pounds peeled and halved | ||
| 2 | Red onions, 1 pound peeled | |
| and quartered | ||
| 2 | Onions, peeled and halved | |
| 3 | T | Rice vinegar |
| 1 | T | Grated peeled gingerroot |
| 2 | Cloves garlic, sliced | |
| Fresh thyme sprigs | ||
| Pepper |
INSTRUCTIONS
Scrub potato, and pat dry with paper towel. Cut the potato lengthwise into 1/8-inch-thick slices. Combine potato slices and next 3 ingredients in a large bowl; toss gently. Coat a large baking sheet with cooking spray; using your finger, trace a 12-inch circle on baking sheet. Overlap the potato slices, spoke-fashion, in circle. Bake at 400 degrees for 15 minutes or until tender; set aside. Wrap the handle of a 10-inch skillet with aluminum foil. Coat skillet with cooking spray; add olive oil, and place over medium heat until hot. Add leek; saute 5 minutes or until tender. Remove leek from skillet; toss with cheeses and dried thyme, and set aside. Melt butter in skillet over medium heat; sprinkle sugar over butter. Arrange Vidalia, red, and small onions, cut sides up, in skillet, and top with leek. Sprinkle vinegar, gingerroot, and garlic over onion mixture. Cover and cook over medium-low heat 20 minutes, shaking pan occasionally to loosen onions from skillet bottom. Uncover and cook an additional 8 minutes. Bake, uncovered, at 350 degrees for 20 minutes or until onions are tender. Remove from oven; shake skillet to loosen onions from bottom of skillet. Place potato crust (in sections) on top of onion mixture in skillet. Bake at 375 degrees for 30 minutes or until potato is lightly browned. Remove from oven; let stand 10 minutes. Shake tart to loosen from pan, and invert onto a serving platter. Yield: 8 servings (serving size: 1 wedge). Per serving: 132 Calories; 7g Fat (48% calories from fat); 4g Protein; 14g Carbohydrate; 10mg Cholesterol; 411mg Sodium Serving Ideas : Garnish with thyme sprigs and pepper. Recipe by: Cooking Light, October 1994, page 80 Posted to MC-Recipe Digest V1 #395 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 212
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 24.2mg
Sodium: 400.6mg
Potassium: 259.1mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 4g
Protein: 10.4g