>From the Better Homes and Gardens website...
Ultimate Triple Onion Tart
Prep: 30 minutes
Bake: 40 minutes
Cool: 15 minutes
Stand: 15 minutes
1 crust from a 15-oz. pkg. rolled refrigerated unbaked piecrust
1/4 cup butter
1 Vidalia onion (or other sweet onion), halved and thinly sliced
1 large leek, halved lengthwise and thinly sliced
2 shallots, thinly sliced
1 tsp. sugar
1/2 tsp. ground nutmeg
1/2 tsp. ground black pepper
1 3-oz. pkg. cream cheese, cubed and softened
3/4 cup shredded Swiss cheese
3/4 cup shredded Monterey Jack cheese with jalape�o peppers
3 eggs, lightly beaten
2/3 cup whipping cream
1. Preheat oven to 375 degrees F. Let piecrust stand according to package
2. In a 12-inch skillet heat butter over medium heat; add onion, leek,
shallots, sugar, nutmeg, pepper, and 3�4 teaspoon salt. Cook about 8 minutes or
until tender but not browned, stirring occasionally. Reduce heat. Stir in cream
cheese until melted. Stir in Swiss and Monterey Jack cheeses until combined.
3. In a large bowl combine eggs and cream. Gradually stir in onion mixture
until combined. Ease piecrust into 9-inch pie plate; pour onion mixture into
piecrust. Fold edge of crust over filling, pleating as necessary. Bake,
uncovered, about 40 minutes or until crust and top are golden brown and a knife
inserted near center comes out clean. Cool on a wire rack for 15 to 20 minutes.
Cut in 16 wedges. Serve warm. Makes 16 appetizer servings.
~~~***Rhonda G in Missouri***~~~
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