moneylady
Joined: 24 Feb 2008
Posts: 433
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 Posted: Fri Mar 06, 2009 9:47 pm |
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An substantial appetizer for 6 people. With the green chilies it is a delicious southwestern appetizer.
ONION-CREAM TART
Pastry for single-crust 9" pie
3 tbsp of olive oil
2 medium-large onions chopped by hand
1/2 cup heavy cream
3 large eggs
4 (oz) piece of Parmesan cheese
3 canned tomatoes, coarsely chopped
1/4 to 1/3 cup canned, diced green chilies
1/4 tsp black pepper
Pinch of oregano
Optional: 2 tsp diced jalapenos, if you want a hotter flavor
Preheat oven to 400 degrees. Place a baking sheet, preferably a heavy one
one made of dark meal, in the middle of the oven and let it get hot. Since
the tart filling is placed into an unbaked pastry shell, the preheated metal
surface placed beneath it produces a crisp bottom crust, or least it prevents
sogginess.
Roll out the pastry to fit a 9" pie pan or shallower 10" quiche pan. Line the pan
and prick the surface with a fork in 2" intervals; chill in refrigerator while you
make filling.
Heat the oil in a large skillet with cover, add the chopped onions then cover
and sweat the onions for 15 minutes over low heat. While the onions wilt,
process the cream and eggs until they are well mixed and set them aside.
Grate the cheese, about 1 cup. Uncover the onions, raise the heat to medium.
Make sure the onions cook through and nutty-tasting. Stir in the tomatoes, chilies
and seasonings. Cook for another 10 minutes, untill the most of moisture is
gone and mixture is stiffened, but do not let the onions brown.
Remove from heat and allow to cool for a few minutes, then quickly stir in the
egg mixture and Parmesan. Pour the batter into the pastry shell, set it on the
baking sheet and bake at 400 degrees for 50-60 minutes, or until the filling
is puffed and cooked through and browned on top.
Serve warm as soon as possible.
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