Asparagus Feta Tart

I like to make tarts and quiches because they are a great way to use up left over vegetables, cheese, and/or herbs. Plus they look pretty, taste delicious, and are impressive enough to serve to company. Yesterday was the first Iowa City farmer's market (yay!), and I got a little carried away buying asparagus. I also got carried away when I saw feta on sale at the grocery store and bought more than I will use in a long time, hence today's tart.

Quiche and savory, egg-based tarts tend to be very fattening, full of cheese and heavy cream. I have been making this lighter version of quiche for years, using evaporated milk and fat-free cottage cheese to add richness to egg whites. Feel free to change up the vegetables, cheese, and herbs in this tart; use what you've got on hand, or what's on sale. If home made crust is too much time, use a store bought crust or a mix. Sometimes, I don't even make a crust, saving even more time and calories.

Asparagus Feta Tart
1 recipe whole wheat tart shell (see below)
12 stalks asparagus, cleaned, trimmed, and cut into thirds
2 oz crumbled feta cheese, divided
6 egg whites plus one whole egg
1/3 cup fat-free cottage cheese
1 6-oz can fat-free evaporated milk
1 tablespoon fresh thyme or oregano leaves
salt and pepper to taste
1 tomato, cleaned and sliced

Preheat oven to 350. Place asparagus in tart shell, then cover with half the crumbled feta cheese. In a separate bowl, whisk together whites, egg, cottage cheese, and evaporated milk. Stir in thyme, salt, and pepper. Pour egg mixture over asparagus and cheese in the tart shell. Top with the rest of the cheese, and arrange tomato slices on top. Bake at 350 for 45 minutes or until firm. Allow to sit at room temperature for 10 minutes before serving.

Whole Wheat Tart Shell

4 tablespoons chilled butter, cut into pieces
1 1/4 cup whole wheat flour
1 egg, beaten
1/2 teaspoon salt
cold water

Place butter and flour in food processor and grind until the mixture resembles coarse crumbs. Alternatively, this can be done with a pastry blender by hand. Add egg and salt, and grind in food processor until combined. Add cold water until dough is moist enough to be formed into a ball. Refrigerate dough for 30 minutes. Press dough into an un-greased, 9-inch tart pan or pie dish.