17
Caramelized Onion and Gruyere Tartlets
yield: 12 tartlets
Preheat oven to 350. Heat butter and vegetable
oil over low heat. Add onions and pinch of salt.
Cook until tender and slightly browned. Whisk
eggs and half-and-half until smooth. Season with
salt and pepper. Spray mini muffin pans with non-
stick pan spray. Roll pie dough sheets to ¼ inch.
Cut rounds out of the pie dough—you want it
half an inch wider than the mini muffin tins. Line
the sprayed tins with cut-out rounds of dough.
Pierce small holes in bottoms of pie dough. Par-
bake dough for 5-8 minutes. Let cool. Place 1 tea-
spoon of caramelized onions and 1 ½ teaspoons
gruyere cheese in each muffin tin. Top with egg
mixture until just below the top of dough. Bake
for about 8-10 minutes, or until eggs are com-
pletely set. Let cool for a few minutes and carefully
remove tartlets from tin with fork. Serve warm.
These are really mini quiches. You can pour the mixture into a pie shell for a lunch item. They freeze beautifully and can be
reheated to serve.
2 teaspoons butter
1 tablespoon vegetable oil
1 small Vidalia onion, finely diced
pinch of salt
3 eggs, whisked smooth
1 ½ cups half-and-half
salt and pepper to taste
3 pie dough sheets or 12 (2-ounce) pre-cooked
tart shells
1 cup gruyere cheese, grated
hors d'oeuvres
