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Alpine Onion Tarts

21st.Century.Chef's picture
Ingredients
  Piecrust mix 8 Ounce (1 Package)
  Onion 1 Medium, chopped to make 1/2 cup
  Butter/Margarine 2 Tablespoon
  Eggs 4
  Dairy sour cream 16 Ounce (1 1/2 Cups / 1 Carton)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Parmesan cheese 2 Tablespoon, grated
  Swiss cheese 1⁄2 Pound, cut in 1/2 inch cubes
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1. Preheat the oven at (450°).
2. Prepare piecrust mix, as per label directions or make pastry from the two crust of your choice.
3. On a lightly floured pastry cloth or board roll out, half at a time, 1/8-inch thick and cut 3 six-inch rounds from each half using a saucer as it makes a good pattern.
4. Into a 4-inch tart-shell pan, fit each round pressing pastry firmly against bottom and side.
5. Trim overhang to 1/2 inch, turn edge under, flush with rim and flute to make a stand-up edge.
6. Prick shells well all over with a fork.
7. Bake shells in very hot preheated oven for 5 minutes and remove from oven.
8. Lower oven temperature to slow (325°).

MAKING
9. In a small frying pan saute onion in butter or margarine until soft and spoon into partly baked shells, dividing evenly.
10. In a medium-size bowl beat egg yolks slightly, stir in sour cream, salt, pepper and parmesan cheese.
11. Set aside 18 swiss cheese cubes, then fold remainder into egg mixture and spoon over onion in tart shells.
12. Bake in slow oven (325°) 15 minutes.
13. In a medium-size bowl beat egg whites until they form soft peaks.
14. Remove tarts from oven, spoon beaten egg whites over each, swirling with back of spoon and top each with 3 of the saved cheese cubes.
15. Bake in slow oven (325°) 10 minutes until tops are golden and cheese melts.

SERVING
16. Sprinkle with parsley and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Onion
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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