Onion-Pepper Tart

Onion-Pepper Tart

1 prepared crust for single-layer pie
1 large (14 to 16 ounces) sweet onion, thinly sliced
1 tablespoon butter or margarine
1/2 cup chopped red bell pepper
1/4 cup diced green chiles (2 ounces)
1 cup shredded hot pepper Monterey Jack cheese
1 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce

Press pie crust onto bottom and sides of a 9-inch tart pan with removable bottom or into a 9-inch pie plate; set aside. Sauté onion in butter over medium heat until very soft and golden brown, about 15 minutes. Add red pepper and green chiles; sauté 2 minutes longer. Refrigerate onion mixture 15 to 20 minutes. Spread onion mixture evenly over bottom of tart crust; top with cheese. Combine remaining ingredients in a small bowl and mix well. Pour over cheese. Bake at 375 degrees F 45 minutes, or until filling is golden brown and set.

Makes 1 tart, about 6 servings.

Nutritional Analysis Per Serving: 346 calories, 10.5 g protein; 22.9 g fat; 25.3 g carbohydrate; 2 g fiber; 91 mg cholesterol; 524 mg sodium

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