Onion Pepper Tart
1 prepared crust for single-layer pie
1 large (14 to 16 ounces) Texas
Sweet or Vidalia onion
1 Tbsp. butter or margarine
1/2 cup chopped red bell pepper
1/4 cup diced green
chiles (2 ozs.)
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.
Saute onion in butter over medium heat until very soft and golden brown, about 15 minutes. Add red pepper and green chiles; saute 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, 45 minutes, or until filling is golden brown and set.
Makes 1 tart, about 6 servings.
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