[C320-list] Rustic Sweet Onion Tart

[Bruce Stanley]

Hey Man
this looks good too.
Keep the recipes coming ...
no boating in Sydney this weekend

Sydney is sunny and cooooooool with adverse wind blowing straight into our
favoured anchorage (SW 20 knots)
of chilling wind ... Eggs Benedictine will have to wait.
And now I have Rustic Sweet Onion Tart, to think about;o))

BruceS
Sydney
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On Sat, Jul 3, 2010 at 2:40 AM, Dick Walker <dickwalker at att.net> wrote:

>
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> If you are looking for an easy dish for the weekend:
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> Rustic Sweet Onion Tart
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> 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)
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> 6 ounces  <http://topics.signonsandiego.com/topic/Switzerland> Swiss
> cheese slices
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> 3 large eggs
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> 2 teaspoons all-purpose flour
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> 3⁄4 cup half-and-half
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> 1⁄4 teaspoon salt
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> 1⁄8 teaspoon black pepper
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> Preheat the oven to 350 degrees.
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> 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
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>
>
>
>
>
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> Dick Walker
>
> WindWalkerII #687
>
> 619.435.8986
>
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