Onion Tarts
Ingredients
- 2 jumbo Idaho-E Oregon yellow onions thinly sliced
- 1 Tbsp. Olive oil
- ½ tsp. Oregano crushed
- ½ tsp. salt
- Dash of pepper
- 1 pastry fro double crust 9 inch pie*
- 3 eggs beaten
- ½ c. low fat Jarlsberg or Swiss cheese shredded
- 1½ c. milk
Instructions
- Cook onions in Olive oil over medium heat in skillet about 30 minutes or until onions are golden brown; stir in seasonings and cool slightly.
- Line 6 (4 to 5 inch) tart pans with pastry; prick pastry with fork.
- Lightly brush pastry with beaten eggs.
- Bake at 400°F 5 to 8 minutes or until lightly browned.
- Reduce temperature to 375°F.
- Distribute cooked onions and cheese in pastry shells.
- Combine remaining eggs with milk; pour over onion-cheese layers.
- Bake about 20 minutes or until knife blade inserted near center comes out clean.
- * Tart may be baked in 9 inch pie plate, using half of pastry. Bake shell and fill according to recipe above. Bake about 35 minutes.
Notes
308 kcal, 9.3 g pro., 17.9 g fat (52% Cal. From fat), 27.6 g carb., 88 mg chol., 2.2 g fiber and 605 mg sodium.