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November 16, 2018
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Easy to make and great flavor.

  • 10- to 12-inch tart crust, preferably in a removable bottom tart pan, prebaked (we used prepared refrigerated piecrust)
  • 2 tablespoons olive or vegetable oil (we used olive)
  • 1 1/2 pounds sweet onions, halved and thinly sliced
  • 2 large eggs
  • 1 cup heavy (whipping) cream
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Prepare the tart crust and set aside or purchase premade pastry shell. Bake. (We used Pillsbury refrigerated piecrust.)

Preheat oven to 325 degrees.

Heat the oil in a large saute pan. Stir in the onions and saute over medium to low heat until very soft and beginning to caramelize, about 20 minutes. Remove and set aside.

Whisk together the eggs, cream, nutmeg, salt and pepper in a small bowl.

To assemble the tart, spread the onions across the crust. Pour in the egg and cream mixture. Without stirring, place in the oven and bake for 35 to 40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Remove and cool slightly, about 10 minutes, then serve right away or at room temperature. Serves 4 to 6.

"Smith & Hawken Gardeners' Community Cookbook"

Thursday, September 19, 2002

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