Savory Onion Tart

By Newfie


Pastry for 9-inch single-crust pie.

1/4 cup. wish-bone italian dressing

2 tbsp. butter or margarine

2 lge. onions, thinly sliced

1 cup. shredded fontina or gruyere cheese (about 4 ounces)

1/2 cup. whipping cream or heavy cream

2 tsp.fresh sage leaves (finely chopped)

1 tsp. dried marjoram leaves

1/8 tsp. pepper

2 eggs


Preheat oven to 425 degree

Roll pastry into 10-inch circle. Press into 9-inch tart pan and crimp edges tightly. Pierce bottom and sided with fork. Bake 8 mins or until lightly brown. Remove to wire rack and cool completely. Meanwhile, in large skillet, heat italian drerssing with butter and cook onions over medium heat, stirring occasionally 15 mins or until onions are tender. Fill prepared tart shell with cheese, the oion mixture. in small bowl, beat eggs with cream, sage, marjoram and pepper, slowly pour over onion mixture. Bake 35 mins or until golden. to serve, cut into wedges. Makes about 8 servings.

Substitution: Use 1/2 tsp. dried sage leaves.

Also terrific with wish-bone rubusto italian, italian & cheese, italian or blended itaian dressing.