Serves: 16
Total Calories: 161

1 cup all-purpose flour
1 cup Complete® All-Bran® wheat bran flakes (crushed to 1/2 cup)
1/4 teaspoon salt
1/3 cup cold butter or margarine
4 tablespoons cold water

FILLING
4 slices thick-cut bacon, cut up (4 oz.total)
1 medium sweet onion, thinly sliced
1 teaspoon sugar
1 (8-ounce) package cream cheese, softened
3/4 cup shredded Gruyère or Swiss cheese (3-oz)
2 tablespoons chopped fresh parsley
1/4 teaspoon coarse ground black pepper
1/8 teaspoon nutmeg
1 egg
1 small tomato, seeded and chopped

1. In small bowl combine flour, KELLOGG'S COMPLETE WHEAT BRAN FLAKES cereal and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over crumb mixture, mixing until just moistened. Shape into a ball.

2. On lightly floured surface roll dough into 13-inch circle. Press onto bottom and up sides of 9- or 10-inch tart pan with removeable sides. Prick with a fork. Bake at 375°F about 18 minutes or until lightly browned.

3. Meanwhile, in large skillet cook bacon over medium heat until brown. Drain bacon on paper towels, reserving 1 tablespoon of the drippings in skillet. Add onion and sugar to skillet. Cook, covered, over medium heat for 5 minutes, stirring occasionally. Uncover. Cook and stir over medium heat about 10 minutes or until onion is golden brown.

4. In small mixing bowl beat cream cheese, Gruyère cheese, parsley, pepper and nutmeg until fluffy. Add egg. Beat until just combined. Gently stir in bacon and onions. Spread in crust. Bake at 375°F about 20 minutes or until filling is set. Let stand for 15 minutes.

5. Sprinkle with tomato. Cut into wedges. Serve warm.

Nutritional Facts:

Serves: 16
Total Calories: 161
Calories from Fat: 108

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