Source: Everyday Cooking for Diabetics, by Stella Bowling, ©1997 (Fisher Books)

A colorful, savory tart that is easily served at lunch as it is for a casual dinner.

Servings

0.5 cup white all purpose flour
0.5 cup whole wheat flour
0.25 cup Margarine, soft, 80% fat
6 asparagus spears, fresh, small
7 oz canned salmon , drained, flaked, and bones removed
2 eggs
0.5 cup fat free milk
1 pinch black pepper (freshly ground)
1 pinch salt

1 Sift the flours into a bowl. Add any bran remaining in the sifter back into the bowl. Cut in the margarine until the mixture resembles fine bread crumbs. Add enough cold water to mix to a soft dough. Shape into a ball, cover, and refrigerate 30 minutes.
2 Preheat oven to 400 degrees F. Roll out dough on a lightly floured board to a 10-inch circle. Use to line an 8-inch tart pan.
3 Blanch the asparagus in boiling salted water for 5 minutes. Cool in iced water. Arrange salmon in bottom of pastry shell. Drain asparagus and arrange on top of the salmon. Beat the eggs, milk, salt and pepper together in a small bowl. Pour over asparagus.
4 Bake 35 to 40 minutes or until filling is set. Serve either hot or cold.