Ultimate Triple Onion Tart |
|
 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
|
This is the $400 winner in the Everything Onion Category in the BHG Magazine. This makes 16 appetizer servings. Ingredients:
1 (15 ounce) package rolled unbaked refrigerated pie crusts |
1/4 cup butter |
1 vidalia onion, halved and thinly sliced (or other sweet onion) |
1 large leek, halved lengthwise and thinly sliced |
2 shallots, thinly sliced |
1 teaspoon sugar |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground black pepper |
3 ounces cream cheese, cubed and softened |
3/4 cup shredded swiss cheese |
3/4 cup shredded monterey jack pepper cheese |
3 eggs, lightly beaten |
2/3 cup whipping cream |
Directions:
1. Preheat oven to 375°F Let pie crust stand according to package directions.
2. In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3/4 teaspoons salt. Cook about 8 minutes or until tender but not browned, stirring occasionally.
3. Reduce heat. Stir in cream cheese until melted.
4. Stir in Swiss and Monterey Jack cheeses until combined.
5. In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined.
6. Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary.
7. Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
8. Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm.
|
|