Onion Tarts Hors d’œuvre from Deb in Mi
Pastry for one 9-inch pie shell
Filling.
3 T. butter
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Dash cayenne pepper
Dash freshly ground black pepper
1/4 teaspoon salt
Press walnut-sized pieces of the pastry dough evenly into 24 miniature tart shells and set aside.
Preheat oven to 350’F. To make the filling: In a medium-sized skillet, melt the butter and saut6 the onion and garlic for 3 to 5 minutes, or until the onion is translucent. Stir in the remaining ingredients and mix until well combined.
Fill the reserved tart shells to the top and bake for 20 to 30 minutes, or until the crust is golden brown. Remove and let stand for 5 minutes. Serve warm. Makes 24 miniature tarts.
I use 1 pkg. Pillsbury sheet pastry cuts up into 12 2 ½ " shallow tarts, perfect for this quantity of filling. I also crumble in a pinch of dried French thyme.
Freezes well but breaks easily after
Pastry for one 9-inch pie shell
Filling.
3 T. butter
1 medium onion, chopped
1 clove garlic, finely chopped
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Dash cayenne pepper
Dash freshly ground black pepper
1/4 teaspoon salt
Press walnut-sized pieces of the pastry dough evenly into 24 miniature tart shells and set aside.
Preheat oven to 350’F. To make the filling: In a medium-sized skillet, melt the butter and saut6 the onion and garlic for 3 to 5 minutes, or until the onion is translucent. Stir in the remaining ingredients and mix until well combined.
Fill the reserved tart shells to the top and bake for 20 to 30 minutes, or until the crust is golden brown. Remove and let stand for 5 minutes. Serve warm. Makes 24 miniature tarts.
I use 1 pkg. Pillsbury sheet pastry cuts up into 12 2 ½ " shallow tarts, perfect for this quantity of filling. I also crumble in a pinch of dried French thyme.
Freezes well but breaks easily after