From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Make enough pastry for 4 pie crusts (9 inches). Roll dough 1/8 inch thick. Cut into rounds and fit into 2-inch tart cups or muffin tins. Saute onion in butter. Remove from heat. Add cheese and stir well. Beat eggs until foamy. Beat in cream and mustard. Add salt, black pepper and cayenne. Stir this mixture into the cheese-onion mixture and pour into the pastry cups. Bake at 400 degrees for 20 minutes, or until golden. Serve hot. These tarts freeze well.
YIELDS: 4 dozen
- Pastry dough
- 1/4 cup grated onion
- 2 Tablespoons butter
- 1/2 pound Swiss cheese, grated
- 3 eggs
- 1-1/2 cups cream
- 1/8 teaspoon dry mustard
- 1 teaspoon salt
- Black pepper
- Cayenne
TO PREPARE:
Make enough pastry for 4 pie crusts (9 inches). Roll dough 1/8 inch thick. Cut into rounds and fit into 2-inch tart cups or muffin tins. Saute onion in butter. Remove from heat. Add cheese and stir well. Beat eggs until foamy. Beat in cream and mustard. Add salt, black pepper and cayenne. Stir this mixture into the cheese-onion mixture and pour into the pastry cups. Bake at 400 degrees for 20 minutes, or until golden. Serve hot. These tarts freeze well.
YIELDS: 4 dozen
