Rustic Onion Tart Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 refrigerated piecrust (I use Pilsbury, always!)
2 medium sweet red onions (Bermuda onions)
6 ounces Swiss Cheese slices (see my note)
3 large eggs
2 tsps all-purpose flour
3/4 cup half-and-half
1/4 tsp salt
1/8 tsp black pepper
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Directions: |
Directions:Preheat oven to 350º. Place the piecrust in a 12 inch tart pan with a removable bottom. Press the dough along the ridged sides. 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 of the cheese (cheese will not fully cover the onions, but that 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 then the rest of the egg mixture. Bake uncovered for 50 minutes until golden brown. Remove and cool on a wire rack for about five minutes until you can remove the ridged side from the bottom of the pan to release the tart. |
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Number Of
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Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: I substituted 6 ounces of Gruyere cheese for the Swiss, which was heavenly. Don't know what the values are with the Gruyere, but with Swiss cheese, this is just under 300 calories per serving, with 9 grams of fat and 4 grams of fiber. I would guess you can futher reduce the calories by using fat free half-and-half, and/or reduced fat Swiss.
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