Ultimate Triple Onion Tart

Original Chef: Marie Bruno



  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 salt.
  3. Cook about 8 minutes or until tender but not browned, stirring occasionally.
  4. Reduce heat. Stir in cream cheese until melted.
  5. Stir in Swiss and Monterey Jack cheeses until combined.
  6. In a large bowl combine eggs and cream.
  7. Gradually stir in onion mixture until combined.
  8. Ease piecrust into 9-inch pie plate
  9. Pour onion mixture into piecrust. Fold edge of crust over filling, pleating as necessary.
  10. Bake, uncovered, about 40 minutes or until crust and top are golden brown and a knife inserted near center comes out clean.
  11. Cool on a wire rack for 15 to 20 minutes. Cut in 16 wedges.
  12. Serve warm.