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Onion and Gouda Tart with Sun-Dried Tomatoes
Category: Quiche, Tarts
Serves: 10-12
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Ingredients:
Pastry for tart shell 1 egg white, lightly beaten 1 T. butter 1-1/2 lbs. yellow onions, thinly sliced 1 T. minced fresh tarragon leaves or 1-1/2 t. dried 1 t. minced fresh thyme leaves or 1/2 t. dried 4 sun-dried tomatoes, softened in boiling water, drained and minced or 4 oil-packed sun-dried tomatoes, drained and minced 4 large eggs, beaten 1 large egg yolk, beaten 1-1/2 c. milk 1 c. heavy cream 1/2 t. freshly ground white pepper 1/4 t. freshly grated nutmeg 6 oz. aged Gouda 2 T. dried bread crumbs 2 T. freshly grated Parmesan or aged Jack cheese
Directions:
Prepare tart shell. When cool, lightly brush shell with beaten egg white to seal bottom and prevent it from getting soggy. Preheat oven to 400°. In a nonstick skillet, melt butter over low heat. Add onions, tarragon and thyme and cook until tender, about 10 minutes. Stir in sun-dried tomatoes and cook for 2 minutes. Scoop mixture into strainer and drain until ready to use. In a mixing bowl, combine eggs, egg yolk, milk, cream, pepper and nutmeg. Whisk thoroughly and strain into a large bowl. Stir in shredded Gouda. Spread onions over bottom of tart shell. Pour in egg and cheese mixture. Sprinkle with bread crumbs and grated cheese. Bake for 30 to 40 minutes, or until top is lightly brown and filling is set. Cook on a rack a few minutes before serving. Serve hot.