astray recipes: Onion and escargot tart

Categories: Pie/tart; Vegetables; Meats
Yield: 10 servings

Measure	Ingredient
9 tablespoons	Butter
1 tablespoon	Olive oil
4 larges	Onions, sliced
1 tablespoon	Flour
4 larges	Eggs
1 cup	Whipping cream
1 cup	Sour cream
½ teaspoon	Salt
¾ teaspoon	Ground black pepper
¾ teaspoon	Ground nutmeg
11 eaches	Inch prebaked flan pan pie shell
200 millilitres	Tin snails, rinsed
2 ounces	Gruyere cheese, grated

In skillet, heat olive oil and butter. Saute onions until golden in color, but do not brown. Sprinkle with flour and cook another minute.

In bowl, beat togher the eggs, cream, sour cream, salt, pepper and nutmeg. Spread onion mixture in the baked pie shell and top with snails. Pour egg mixture over top and sprinkle with grated cheese.

Bake about 30-40 minutes or until nicely browned. Cool slightly and then slice. Makes 10-12 appetizers or 5-6 entree servings.

Origin: Adapted from Appeal, Winter 1995.

Shared by: Sharon Stevens, Dec/95.

Submitted By SHARON STEVENS On 12-14-95

onion and escargot tart