Cheese Tart Appetizer Recipe for Thanksgiving
See you next week, hopefully with a new computer……
……Saturday morning, Ms. Allyson needed a recipe. She was to attend a party that night and was searching for a crowd pleasing Culinary Delight in the appetizer category. “I’ll make it for you sweetie, swing by later and pick it up” was the response.
Carmelized Onion Tart with Feta Cheese
2 Store bought pie crust, Trader Joe's Please.
3 onions (about 1 1/2 pounds total)
2 tablespoons olive oil
pie weights or raw rice for weighting dough
12 ounces crumbled feta cheese
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sour cream
3 large eggs
2 teaspoon fresh thyme leaves
Makes about 32 large or 64 small hors d’oeuvres
Thinly slice onions, place in a large skillet coated with olive oil. Cook onions with salt and brown sugar, over medium-high heat. Stirring occasionally, 15 minutes, or until softened.
While onions are softening, whisk together feta cheese, butter, and sour cream until smooth and whisk in eggs until combined well. Season mixture with salt.
Preheat oven to 375°F.
Place the pie dough in a 9″ cake pan and prick the bottom of the dough in several places with a fork. Make 1 more tart crust in another tart pan in same manner.
Line the top of the crusts with foil and fill with pie weights or raw rice. Bake in middle of oven 10 minutes. Carefully remove foil and weights or rice and bake crust until pale golden, about 5 minutes more.
Spread onions evenly in crusts and pour custard over onions. Bake tarts in middle of oven 20 minutes, or until puffed and golden. Cool tarts in pans on racks (filling will deflate). Sprinkle thyme over custard. Tarts may be made 2 days ahead, cooled completely in pans, and chilled, covered, in pans. Reheat tarts in pans, uncovered, in a 350°F. oven about 15 minutes to crisp crusts.
Serve tarts warm or at room temperature.