>From the Better Homes and Gardens website... ~~~~~
Ultimate Triple Onion Tart Prep: 30 minutes Bake: 40 minutes Cool: 15 minutes Stand: 15 minutes Ingredients * 1 crust from a 15-oz. pkg. rolled refrigerated unbaked piecrust * 1/4 cup butter * 1 Vidalia onion (or other sweet onion), halved and thinly sliced * 1 large leek, halved lengthwise and thinly sliced * 2 shallots, thinly sliced * 1 tsp. sugar * 1/2 tsp. ground nutmeg * 1/2 tsp. ground black pepper * 1 3-oz. pkg. cream cheese, cubed and softened * 3/4 cup shredded Swiss cheese * 3/4 cup shredded Monterey Jack cheese with jalape�o peppers * 3 eggs, lightly beaten * 2/3 cup whipping cream Directions 1. Preheat oven to 375 degrees F. Let piecrust stand according to package directions. 2. In a 12-inch skillet heat butter over medium heat; add onion, leek, shallots, sugar, nutmeg, pepper, and 3�4 teaspoon salt. Cook about 8 minutes or until tender but not browned, stirring occasionally. Reduce heat. Stir in cream cheese until melted. Stir in Swiss and Monterey Jack cheeses until combined. 3. In a large bowl combine eggs and cream. Gradually stir in onion mixture until combined. Ease piecrust into 9-inch pie plate; pour onion mixture into piecrust. Fold edge of crust over filling, pleating as necessary. Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean. Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges. Serve warm. Makes 16 appetizer servings. ~~~~~~~~~~ ~~~***Rhonda G in Missouri***~ ~~ . __________________________________________________ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com