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Caramelized Shallot and Sun-Dried Tomato Tart
Category: Quiche, Tarts
Serves: 10
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Ingredients:
2 T. olive oil (preferably from tomatoes) 1 lb. shallots, peeled and chopped, to measure 1quart 2 green onions, minced (all of the white, half of the green) 1 t. dried basil, plus fresh basil leaves for garnish 1/4 t. salt 1/4 t. white pepper 1/3 c. finely chopped sun-dried tomatoes packed in oil, well drained 3 eggs 1/2 c. light cream 11” quiche crust partially baked
Directions:
In a large heavy skillet over medium low to low heat, warm the oil and gently sauté the shallots, green onions, basil and salt until the shallots are a rich golden brown and very soft and tender, stirring occasionally to prevent burning This will take about 30 minutes. Remove from heat, stir in the white pepper and sun-dried tomatoes and let the mixture cool. Preheat the oven to 400°. In a bowl, whisk together the eggs and the cream, then stir into the cooled shallot mixture. Pour into the tart shell and bake for 20 to 25 minutes, until a knife inserted into the center comes clean. Let the tart cool to room temperature and cut into wedges.