Onion and escargot tart

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

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