[C320-list] Rustic Sweet Onion Tart

[Dick Walker]

If you are looking for an easy dish for the weekend:

 

Rustic Sweet Onion Tart

 

4 servings or 6-8 as a first course

1 refrigerated pie crust (7 1⁄2 ounces) (see note)

2 medium sweet red onions (see note)

6 ounces  <http://topics.signonsandiego.com/topic/Switzerland> Swiss cheese slices

3 large eggs

2 teaspoons all-purpose flour

3⁄4 cup half-and-half

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

Preheat the oven to 350 degrees.

Place the pie crust in a 12-inch tart pan with a removable bottom. Press the dough along the ridged sides. Bake as per directions then set aside.

Peel and slice the onions into 1/4-inch rings. Sprinkle half the onions over the bottom of the crust. Top with half the cheese. (Cheese will not cover the onions; this is fine.) In a medium bowl, mix together eggs, flour, half-and-half, salt and black pepper. Mix well until frothy. Pour half the egg mixture over the cheese. Layer the remaining onion, cheese and finally egg mixture.

Bake uncovered for 50 minutes, until golden brown. Remove from the oven, and let cool for five minutes. Lift from the sides and serve.

Notes: One pie crust is half of a 15-ounce box.

If you can’t find sweet red onions, sweet white will work fine.

Start to finish: 10 minutes prep, 50 minutes to bake, five minutes to cool

Per serving: 289.5 calories (27 percent from fat), 9 g fat (2 g saturated), 75 mg cholesterol, 27 g protein, 26.5 g carbohydrates, 3.5 g dietary fiber, 844 mg sodium

 

 

 

Dick Walker

WindWalkerII #687

619.435.8986