Tomato-Onion Tart

Dried tomatoes add a rich dimension to the flavors of this appetizer tart recipe.

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  • Makes: 18 servings
  • Makes: 18 appetizers
  • Prep: 30 mins
  • Bake: 12 mins 450°F
  • Bake: 30 mins 325°F

Tomato-Onion Tart

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2.0 by 1 people

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Directions

  1. Preheat oven to 450 degrees F. Prepare pastry. On a lightly floured surface, roll dough from center to edges, forming a circle about 13 inches in diameter. Transfer to a 10-inch tart or quiche pan. Ease pastry into pan, being careful not to stretch pastry. Press edges of pastry against edges of pan. Trim excess pastry. Line pastry with a double thickness of heavy foil; press down firmly but carefully.
  2. Bake pastry for 5 minutes. Remove foil. Continue baking for 7 to 9 minutes more or until pastry is nearly done (pastry will not be brown). Transfer pastry to a wire rack. Reduce oven temperature to 325 degrees F.
  3. Meanwhile, cover dried tomatoes with boiling water; let stand for 2 minutes. Drain tomatoes well; set aside. In a small skillet cook onion in hot butter over medium heat until onion is tender.
  4. For filling, in a large bowl stir together half-and-half and eggs. Stir in cheese, basil, salt, and pepper. Add onion mixture; mix thoroughly. Pour filling evenly into prebaked crust. Sprinkle tomatoes on top.
  5. Bake for 30 to 35 minutes or until top of tart is golden and a knife inserted near the center comes out clean. Cut tart into 2-inch squares and serve warm. Makes 18 appetizers.
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Nutrition Facts (Tomato-Onion Tart)

  • Per serving:
  • 106 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 1 g monounsaturated fat ),
  • 47 mg chol. ,
  • 180 mg sodium ,
  • 7 g carb. ,
  • 1 g sugar ,
  • 3 g pro.
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