This is from the January February 2010 weight watchers magazine.
Herb-Onion Tart
Prep 15 min
Cook/bake 45 min
Serves 2
1/2 tsp olive oil
1 sweet onion, thinly sliced (3/4 pound)
1/4 c water
1/4 tsp salt
4 kalamata olives, pitted and chopped
1 tsp chopped fresh thyme
1/4 tsp black pepper
2 (12 x 17) frozen phyllo sheets, thawed
2 TBSP shredded fontina cheese
1. Preheat oven to 400 degrees Faraheit. Spray baking sheet with olive oil nonstick spray.
2. To make topping, heat oil in medium nonstick skillet over medium-high heat.
Add onion, water and salt
Bring to boiil
Cover
Reduce heat and simmer, stirring occasionally, until onion is very soft (about 20 minutes)
Remove skillet from heat
Stir in olives, thyme, and pepper
Let cool slightly.
3. To make crust:
Place 1 phyllo sheet, keeping remaining phyllo covered with damp towel and plastic wrap to prevent it from drying out, on dry cutting board
lightly spray with olive oil nonstick spray
repeat with remaining phyllo to make 2 layers
Cut into 4 rectangles.
Place rectangles on top of each other to form a stack.
Roll edges of phyllo to make small rimmed edge
transfer crust to baking sheet
4. Spread topping evenly over crust.
Bake until edges of crust are golden brown (about 20 minutes)
Sprinkle top evenly with fontina and bake until it melts (about 5 minutes)
Per serving: (1/2 tart)
182 cal
5 G fat
2 G Sat fat
0 G Transfat
6 MG chol
471 MG Sod
30 G. Carb
4 G Fib
6 G prot
109 Mg Calc
Points: 3