Savory Onion Tart Recipe
Ingredients
Pastry for 9-inch single-crust pie
1/4 cup Italian Dressing
2 tablespoons butter or margarine
2 large onions, thinly sliced
1 cup shredded fontina or Gruyere cheese (about 4 ounces)
2 eggs
1/2 cup whipping or heavy cream
2 teaspoons finely chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crushed
1 teaspoon dried marjoram leaves, crushed
1/8 teaspoon pepper
Directions
Preheat oven to 425°F.
Roll pastry into 10-inch circle.
Press into 9-inch tart pan and crimp edges tightly.
Pierce bottom and side with fork.
Bake 8 minutes or until lightly golden.
Remove to wire rack and cool completely.
Meanwhile, in large skillet, heat Italian dressing and butter over medium heat.
Add onions; cook, stirring occasionally, 15 minutes or until onions are tender.
Fill prepared tart shell with cheese, then onion mixture.
In small bowl, beat eggs, cream, sage, marjoram and pepper; slowly pour over onion mixture.
Bake 35 minutes or until golden.
Roll pastry into 10-inch circle.
Press into 9-inch tart pan and crimp edges tightly.
Pierce bottom and side with fork.
Bake 8 minutes or until lightly golden.
Remove to wire rack and cool completely.
Meanwhile, in large skillet, heat Italian dressing and butter over medium heat.
Add onions; cook, stirring occasionally, 15 minutes or until onions are tender.
Fill prepared tart shell with cheese, then onion mixture.
In small bowl, beat eggs, cream, sage, marjoram and pepper; slowly pour over onion mixture.
Bake 35 minutes or until golden.
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