A large pizza-style vegetable galette is a practical and appealing choice for serving a crowd of revelers. This one is based on the Provençal specialty, pissaladière, which plays the sweetness of caramelized onions against savory black olives. Instead of the traditional yeast-raised dough, this version uses an easy biscuit crust that is made with low-fat cottage cheese rather than butter.


CRUST
2 cups all-purpose flour
1/4 cup (1 oz.) freshly grated Parmesan cheese
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low-fat cottage cheese
1/3 cup low-fat milk
1/4 cup olive oil
1 1/2 teaspoons sugar

TOPPING
3 teaspoons olive oil
6 cups thinly sliced red onions (2 to 3 medium)
1 teaspoon salt
1 tablespoon balsamic vinegar
2 garlic cloves, minced
4 oz. (1 cup) soft goat cheese, crumbled
1/2 cup pitted Kalamata olives, quartered
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1/2 teaspoon freshly ground pepper

1. In medium bowl, combine flour, Parmesan cheese, baking powder and 1/2 teaspoon salt; mix well.

2. In food processor, puree cottage cheese until smooth. Add milk, oil and sugar; process until blended. Add flour mixture; pulse 4 to 5 times or just until dough begins to form.

3. On lightly floured surface, knead dough several times; do not overwork. Press dough into flattened round; dust with flour. Wrap in plastic wrap; refrigerate while preparing filling. (Dough can be made up to 2 days ahead. Cover and refrigerate.)

4. Heat 1 teaspoon of the oil in large nonstick skillet over medium heat until hot. Add onions and salt; cook 10 to 15 minutes or until very tender and lightly caramelized, stirring frequently. (If onions start to scorch, add a few tablespoons water.) Add vinegar and garlic; cook and stir 1 minute. Remove from heat; cool. (Onions can be prepared up to 2 days ahead. Cover and refrigerate.)

5. Heat oven to 400°F. Spray 15x10x1-inch pan with nonstick cooking spray. On floured surface, roll dough to form 15 1/2x10 1/2-inch rectangle. Place dough in pan, folding in edges as necessary. Press edges with fork to flute.

6. Spread onion filling over dough. Scatter goat cheese and olives over filling. Sprinkle with thyme, rosemary and pepper. Drizzle with remaining 2 teaspoons oil.

7. Bake 20 to 30 minutes or until crust is golden brown and firm. Cool in pan on wire rack 5 minutes. (Galette can be made up to 1 day ahead; cool completely. Cover and refrigerate. To reheat, cover loosely with foil; bake at 325°F. for 10 to 15 minutes.)

8. Slide galette onto cutting board. With pizza cutter or knife, cut into 24 pieces. Serve warm or at room temperature.

24 appetizers

PER APPETIZER: 105 calories, 5 g total fat (1.5 g saturated fat), 3.5 g protein, 12 g carbohydrate, 5 mg cholesterol, 280 mg sodium, 1 g fiber