Triple Onion Tart

Audra: It was all just about the dinner. Kristina shows us an appetizer that cheese lovers definitely are going to go crazy. Kristina: Tarts are not just for dessert, try an appetizing savory version, everyone has their go to recipe. When they are asked to bring an appetizer and this is mine, it’s warm and cheesy and always gets great reviews. Best of all it is easy. Start with a refrigerated pie crust, simple already right? Put that in a nine inch pie plate. Don’t worry about the edges for now, we’ll take care fop that later, now just set this aside. And get you oven pre-heating at 375 degrees. And now for the savory part of the tart fillings, we got some sweet onions, halved and thinly sliced. Leeks halved lengthwise and then thinly sliced and some Chalets, you guessed it, thinly sliced. So I'm going to add all of these in about a quarter cup of milk and butter in my pan. And I will get all of the veggies in there, look at how gorgeous that was. And then I have some sugar, a little salt and pepper and some nutmeg. All smells so good, so I'm going to get this all mixed together. Now with those leeks, remember you want to clean them really well. Because leeks tend to have a lot of dirt and grit inside them, so you want to make sure to get all of that out. So now I'm going to cook this up over medium high heat for about eight minutes. Smells heavenly, you want them to become tender but not brown. So this is just about right now for my favorite part the cheeses. First we are going to put in some cream cheese and get that all melted and blended in, in about three ounces here. Then add some shredded swiss and some moneran jack cheese. Now my little secret is I like to use the pepper jack cheese for that added kick. And I'm going to mix this all together until it is nice and cheesy and melty. And then we can just turn off the heat and you are all set. In a large bowl I have combined three lightly beaten eggs with some whipping cream. And to that I'm going to add our cheesy , savory, skillet mixture. Look at that cheese, now this may not be a low-cal appetizer. But that is okay, you are going to serve it up and really thin slices. So stir this until it is all combined and now we’ll put this in our pastry shell. Here we go, gorgeous, now we’re just going to finish off the edges by sort of tucking and over lapping as you go around. It kind just falls in upon itself. This really is a nice rustic looking edge. Baked the tart in the pre-heated oven for about 40 minutes until it is all nice and golden brown, you can do the knife test and when it comes out clean –it’s done. Let it cool on a wire rack for about 15 to 20 minutes and then it is ready to serve. Cut it into small thin wedges and you have a new go to recipe.