Tomato and Spinach Tart

Unlike prepared crusts sold in pie tins, the refrigerated piecrust called for in this recipe is sold folded and wrapped in plastic.

Ingredients

• 1 refrigerated piecrust (from a 15 oz. package)
• 1/2 cup orzo or spaghetti broken into 1/2-inch pieces
• 2 tablespoons olive oil
• 1 large yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 1/2 teaspoons dried basil, crumbled

• 1 cup low-fat cottage cheese
• 2 large eggs
• 1 package (10 oz.) frozen chopped spinach, thawed, drained and squeezed dry
• 1 cup coarsely shredded low-fat Monterey Jack cheese (4 oz.)
• 2 large tomatoes

How to make it  1 hour, 15 minutes

• 1

  Heat oven to 450°F. Fit crust into a 9-inch pie pan and make a fluted stand-up edge. Place a square of foil on the crust and fill with dried beans, rice or pie weights. Bake, uncovered, until lightly golden, 9 to 11 minutes. Remove from oven and remove dried beans. Meanwhile, cook the orzo according to package directions and drain well.
• 2

  Heat oil in a 12-inch skillet over medium-high heat 1 minute. Add onion, reduce heat to medium and sauté, stirring occasionally, until tender, 5 minutes. Add garlic and basil and sauté, stirring occasionally, 2 minutes. Remove skillet from heat and stir in orzo.
• 3

  Purée the cottage cheese with the eggs in a food processor or blender; add to skillet. Mix in spinach and Monterey Jack cheese, mix well. Spoon into prepared piecrust and smooth top with a spatula. Bake, uncovered, 25 minutes.
• 4

  Meanwhile, core and slice tomatoes and drain on paper towels. Arrange on baked tart in an overlapping circle. Bake, uncovered, 20 minutes more or until a knife inserted in center comes out clean.