By Kristina Vanni, contributing blogger
Small plate dishes were at the top of the National Restaurant Association's What's Hot list for hot trends in 2009, and the new 2010 survey of more than 1,800 American Culinary Federationmember chefs notes the trend of smaller portions for a smaller price continues into the coming year. Small plates, tapas and appetizers are a great option for the plethora of the holiday parties and get-togethers this time of year.
If you are entertaining guests in the coming weeks or if you are asked to bring a dish to share, this recipe is an easy go-to option during the holidays. This “Triple Onion Tart” is sliced into thin wedges for a savory and cheesy indulgence.
For a step-by-step video instruction on how to prepare this recipe for “Triple Onion Tart” click here:
1 crust from a 15-oz. package rolled refrigerated unbaked pie crust
1/4 cup butter
1 Vidalia onion (or other sweet onion), halved and thinly sliced
1 large leek, halved lengthwise and thinly sliced
2 shallots, thinly sliced
1 teaspoon granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
3/4 teaspoon salt
1 (3-oz.) package cream cheese, cubed and softened
3/4 cup shredded Swiss cheese
3/4 cup shredded Monterey Jack cheese with jalapeño peppers
3 eggs, lightly beaten
2/3 cup whipping cream
1. Preheat oven to 375 degrees F. Let pie crust stand according to package directions.
2. In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and salt. Cook about 8 minutes or until tender but not browned, stirring occasionally. Reduce heat. Stir in cream cheese until melted. Stir in Swiss and Monterey Jack cheeses until combined.
3. In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined. Ease pie crust into 9-inch pie plate; pour onion mixture into pie crust. Fold edge of crust over filling, pleating as necessary. Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean. Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm. Makes 16 appetizer servings.