| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy, Eggs |
|
Easter, Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Tomatoes, peeled, seeded, cut into quarters |
| 2 |
tb |
Butter or margarine |
| 1 |
lb |
Onion, coarsely chopped |
| 1 |
|
Clove garlic,minced |
| 2 |
tb |
Butter or margarine |
| 1 |
tb |
Minced parsley |
| 1/4 |
ts |
Dried tarragon leaves |
| 1/4 |
ts |
Dried basil leaves |
| 1/2 |
c |
Sour cream |
| 3 |
|
Eggs |
| 1 |
|
Baked 9 inch rectangular or round tart shell |
| 1 |
tb |
Dijon-style mustard |
| 18 |
|
Cooked pearl onions |
|
|
Minced parsley |
INSTRUCTIONS
Saute tomatoes in 2 tablespoons butter in large skillet for 3 minutes, or
until tender; drain on paper toweling. Saute chopped onions and garlic in
2 tablespoons butter in large skillet until tender, about 5 minutes; stir
in 1 tablespoon parsley; the tarragon and basil. Mix sour cream and eggs;
stir into onion mixture. Brush bottom of tart shell with mustard; spoon
onion mixture into shell. Arrange tomatoes and pearl onions on onion
mixture. Bake at 325°F until set, about 20 minutes. Garnish with parsley.
Cut into slices or wedges to serve. Yield: 8 servings Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Celebrate the Four Seasons Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999
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