Savory Onion Tart
|9 inch pie crust||1|
|Italian dressing||1⁄4 Cup (4 tbs)|
|Onions||2 Large, thinly sliced|
|Shredded fontina cheese/Shredded gruyere cheese||4 Ounce (1 Cup)|
|Whipping cream/Heavy cream||1⁄2 Cup (8 tbs)|
|Finely chopped fresh sage leaves/1/2 teaspoon dried sage leaves, crushed||2 Teaspoon|
|Dried marjoram leaves||1 Teaspoon, crushed|
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.