Onion and escargot tart
10 servings
Ingredients
| Quantity | 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 |
Directions
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