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Gorgonzola-Onion Tarts Recipe

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This recipe for Gorgonzola-Onion Tarts, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Cormier
Added: Wednesday, February 2, 2011


1 pkg. 2-crust pie crust mix
1 tsp. dried chervil or marjoram, crushed
1/4 C. margarine or butter
1 Tbsp. brown sugar
1 tsp. Vinegar
2 medium onions, quartered and thinly sliced
1 C. crumbled Gorgonzola cheese (4 ozs.)
2 eggs
1/4 tsp. pepper
1/3 C. half-and-half
3 Tbsp. dry white wine
2 Tbsp. snipped fresh parsley
Red sweet pepper pieces
Fresh chervil or parsley sprigs (optional)


Prepare pie crust mix according to package directions, except stir in dried chervil or marjoram into dry ingredients. Form dough into a ball; divide into eight pieces. Place each piece of dough in a greased 4-inch tart pan with a removable bottom. Press dough along the bottoms and up the sides of the tart pans. Line pastry in each tart pan with heavy foil. Place tart pans on a baking sheet. Bake in a 425 degree oven for 5 minutes. Remove foil. Continue baking for 5 to 7 minutes more or till pastry is nearly done. Transfer baking sheet to a wire rack. Decrease oven temperature to 375 degrees. Meanwhile, for filling, combine margarine, brown sugar and vinegar in a large skillet. Cook and stir over medium heat about 1 minute or until just blended. Add onions. Cook, uncovered, over low heat for 10 to 12 minutes or until onions are tender and light brown, stirring occasionally. Beat cheese, eggs and pepper in a mixing bowl with an electric mixer on low speed until combined (cheese will still be lumpy). Stir in onion mixture, half-and-half, wine and snipped parsley. Ladle filling into pre-baked crusts. Carefully return baking sheet with filled pans to the 375 degree oven. Bake for 20 to 25 minutes or until tarts are slightly puffed and a knife inserted in the center comes out clean. Let cool 15 minutes on a wire rack. Carefully remove sides of tart pans. Cut each tart into quarters. Serve warm. Garnish with red pepper pieces and chervil or parsley sprigs, if desired. Makes 32 servings.




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