Savory Vegetable Tart

-REMAINING INGREDIENTS-
4 ts Olive oil
2 lg Onions; sliced (4 cups)
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 md Zucchini; thinly sliced
3 Plum tomatoes; thinly
-sliced,
Up to 4

6 SERVINGS LACTO

If you were living in Paris, you would be able to go to your local bakery
and buy a tart like this-and it would taste delicious. To speed up the
preparation, use a ready-made whole wheat pastry crust to line the pan.
Your tart will look best if you choose tomatoes and zucchini of roughly the
same diameter.

CRUST: Preheat oven to 400 F. In large bowl, mix both flours and salt.
Gradually add oil, tossing mixture with fork until crumbly. Stirring with
fork, add enough milk until mixture comes together in ball. Shape into
small disc.

Roll out dough between two sheets of wax paper into 12-inch round about 1/4
inch thick. Remove top sheet of paper and invert dough, without stretching,
into 9-inch round tart pan with removable bottom. Carefully peel off top
piece of wax paper. Fit dough along bottom and up sides of tart pan and
trim edges.

Loosely line crust with foil, and fill with dried beans or pie weights.
Bake 15 minutes. Remove foil and beans and bake until golden brown, about
15 minutes more. Transfer to wire rack and let cool. Reduce oven
temperature to 375 F.

In large skillet, heat oil over medium heat. Add onions and cook, stirring
occasionally, until golden brown, 15 to 20 minutes. Transfer to crust and
spread evenly. Season with some of the salt and pepper. Add zucchini to
skillet and cook until light golden, about 2 minutes per side.

Arrange zucchini and tomato slices in alternate circles on top of onions,
sprinkling with remaining salt and pepper. Bake until tomatoes soften,
about 25 minutes. Serve warm, or transfer to wire rack to cool, then
refrigerate until ready to serve.

PER SERVING: 434 CAL.; 8G PROT.; 22G TOTAL FAT (2G SAT. FAT); 52G CARB.; 0
CHOL.; 374MG SOD.; 6G FIBER