With a lightly dressed salad, this makes an excellent lunch. Experiment with your own herb combinations to make this tart your own.
Serves: 8Hands-on: 35 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- 1 frozen pie crust (9 inches)
- 2 Tbsp. unsalted butter
- 3 cups thinly sliced onions
- 1 Tbsp. all-purpose flour
- 34 cup half-and-half
- 1⁄4 cup sour cream
- 2 large eggs, beaten
- 3⁄4 tsp. salt
- 1⁄2 tsp. freshly ground black pepper
- Heat oven to 400°F. Roll the dough out to a 10-inch disk, and fit into a 9-inch tart pan or pie plate, cutting any excess from the edges or crimping in an attractive way; prick the bottom lightly with a fork in several places. Place a sheet of waxed paper on the pie shell; fill with pie beads or dried beans and “blind bake” until lightly browned, about 15 minutes; cool on a rack. If using a frozen pie crust, follow directions on the package to blind bake.
- Lower oven to 350°F. Melt the butter in a skillet over medium heat. Add the onions; cook slowly until onions are soft and lightly browned, about 15 minutes. Stir in the flour and cook 1 minute more. Transfer to a mixing bowl; combine with the half-and-half, sour cream, eggs, salt, and pepper. Pour into par-baked pie shell; bake in center of oven until filling is set and lightly browned on top, about 35 minutes.