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Onion, Apple & Sage Tart
- canola oil spray
- 1 cup Iow-fat cottage cheese
- 8 sheets filo pastry
- ¼ cup unsweetened apple juice
- 1 teaspoon vegetable stock powder
- 5 onions, thinly sliced
- 2 teaspoons dried sage
- 2 tablespoons apple juice concentrate*
- freshly ground black pepper
- 1 medium Granny Smith apple, peeled and chopped
Preheat oven to 180?. Lightly spray a lasagne dish with canola oil spray and line with baking paper.
Drain cottage cheese in a fine sieve for 10 minutes.
Layer filo pastry sheets in dish, bringing edges up sides of dish. Brush each layer with a little water. Neaten edges by folding pastry around the edge of the dish using a little water to seal.
Place apple juice and stock powder in a non-stick wok and bring to a boil. Lower heat and add onion and half the sage. Cook, stirring over Iow-medium heat for 15 minutes, until onion starts to caramelise. Remove and set aside.
Combine drained cottage cheese, remaining sage and 1 tablespoon apple juice concentrate. Season to taste with pepper. Spread over base of pastry. Top with onion and chopped apple. Drizzle remaining apple juice concentrate over top and bake for 25 minutes until pastry is golden brown.
Serves 6
Per serve: Kilojoules: 634 Calories: 151
Fat: l.5 g Saturated fat: O. 7 g Fibre: 2.1 g
Carbohydrate: 26.2 g Protein: 9.2
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