>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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