Olive Cheese Tart
|Sliced leek/Onion||1 1⁄2 Cup (24 tbs)|
|Sliced pimiento stuffed olives||1 Cup (16 tbs)|
|9 inch unbaked pastry shell||1 , chilled|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
|Eggs||3 (About 0.75 Cup)|
|White pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
Cook leek until tender in hot butter.
Mix in olives and turn into the chilled pastry shell, distributing mixture evenly.
Blend cheeses and flour; sprinkle over leek mixture.
Beat eggs, pepper, and nutmeg together.
Beat in cream; pour over cheese mixture in pastry shell.
Bake at 425Â°F 15 minutes.
Reduce oven temperature to 300CF and bake 20 minutes, or until a knife comes out clean when inserted halfway between center and edge of filling.
Let stand 10 minutes before serving.
Garnish center with slices of pimiento-stuffed olives.