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Onion And Cheese Tart

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Swiss Cklive19, Pdate 1 Servings

INGREDIENTS

1 1/2 c All-purpose flour
1/4 t Salt
6 T Unsalted butter, chilled and
cut
into 1/4-inch
pieces
2 T Lard or vegetable
shortening chilled and
3 T Ice water, up to 5
1 T Butter, softened
2 T Vegetable oil
1/2 c Finely chopped onions
1/8 t Paprika
1/4 lb Imported Swiss Gruyere
cheese coarsely grated
about 1 cup
1/4 lb Imported Swiss Emmentaler
2 Eggs
1/2 c Light cream
1/2 c Milk
1/8 t Ground nutmeg, preferably
freshly
grated

INSTRUCTIONS

Make the pastry shell: In a large chilled bowl combine the flour,
salt, chilled butter, and the lard or vegetable shortening. Blend
together until the mixture resembles coarse meal.  Pour 3 tablespoons
of ice water over the mixture. Toss together  lightly and gather the
dough into a ball. Add more water until dough  holds together. Wrap in
plastic and refrigerate at least 1 hour  before using.  Preheat the
oven to 400 degrees.  On a lightly floured surface, roll the dough into
a 14-inch round,  about 1/8-inch thick. Place the dough in a 9-inch
tart pan. Gently  press it into the bottom and around the sides of the
pan, being  careful not to stretch the dough. Trim off the excess dough
by  rolling the pin over the rim of the pan.  Line the inside of the
tart shell with aluminum foil and fill with  beans or pie weights.
Blind bake in the middle shelf of the oven for  10 minutes. Remove
foil, prick the dough all over with a fork and  return to the oven for
an additional 10 minutes, or until the shell  begins to brown.  Make
the filling: Preheat the oven to 350 degrees. In a heavy 6 to  8-inch
skillet, heat the oil over moderate heat until haze forms  above it.
Add the onions and cook for about 5 minutes, stirring  frequently,
until they are soft and transparent but not brown. Stir  in the paprika
and set aside off the heat.  In a bowl toss together the Gruyere and
Emmentaler cheese until  thoroughly combined. Spread half the cheese
evenly in the baked  pastry shell and scatter the onions over it. Cover
with the remaining  cheese.  Beat the eggs cream, milk, salt, and
nutmeg together with a wire  whisk and pour the mixture slowly and
evenly over the cheese.  Bake in the upper third of the oven for 10
minutes. Increase the heat  to 425 degrees and bake for an additional
15 minutes, or until the  filling has puffed and browned and a knife
inserted in the center  comes out clean. Remove pan from the oven and
remove the tart from  the pan.  Serve hot or at room temperature as a
first or main course.  Yield: 6 servings  Converted by MC_Buster.  Per
serving: 2108 Calories (kcal); 146g Total Fat; (62% calories from
fat); 39g Protein; 161g Carbohydrate; 687mg Cholesterol; 1418mg  Sodium
Food Exchanges: 9 1/2 Grain(Starch); 1 1/2 Lean Meat; 1  Vegetable; 0
Fruit; 27 1/2 Fat; 1/2 Other Carbohydrates  Recipe by: COOKING LIVE
SHOW #CL9340  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4399
Calories From Fat: 2385
Total Fat: 270.6g
Cholesterol: 988.4mg
Sodium: 6787mg
Potassium: 1973.7mg
Carbohydrates: 319.6g
Fiber: 13.5g
Sugar: 78.7g
Protein: 179.1g


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