This DELICIOUS recipe makes 24-30 small tartlets or 1 doz. medium tarts, great for parties of a lunch-supper dish
Pastry
1/2 cup butter at room temp.
3 ozs cream cheese at room temp.
2tbsp heavy cream
1 1/4 cups all purpose flour
1/2 tsp salt
2tbsp wheatgerm
Beat together the butter and cream cheese, add the cream,and salt.
Fold in the wheatgerm & flour to a soft dough.
Wrap in waxed paper and chill for several hours or overnight.
Filling
3tbsp butter
6 large onions finely chopped (approx 4 cups)
1/2 cup finely shredded Swiss cheese
1 1/2 cups heavy cream
3 large eggs beaten
salt & ground black pepper to taste
1/4tsp ground nutmeg
1/2 cup grated Parmesan cheese
PREHEAT OVEN 425F In a heavy bottomed skillet, heat the butter and saute very slowly the onions...until transparent and golden..NOT brown.
Remove from skillet and set aside.
Remove pastry from fridge, and roll on a floured board to 1/8th inch thick.
Cut into rounds to fit bite sized muffin tins or tartlet tins.
Divide the cooked onions among the lined tins.
Sprinkle with the grated cheese.
Combine the cream, eggs salt & pepper, nutmeg well then spoon into the tins.
Sprinkle with grated cheese.
Bake for 8 mins.
Then reduce heat to 350F and bake 15 mins or longer until lightly browned on top.
remove from oven and cool slightly in tins before unmolding to a wire rack.
Serve warm.
Variations:
use small sweet onions for a more caramelized tart
also try with mushrooms or cooked spinach, finely chopped
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