“This quiche style tart is great for brunch during the holidays when company is coming. ”

INGREDIENTS

• 4 medium onions
• 1 tablespoon olive oil
• 1 tablespoon packed brown sugar
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano leaves
• pinch each salt & pepper
• 24 tart shells
• 1 1/2 cup shredded white cheddar or goat cheese
• 2 eggs
• 3/4 cup light cream (10%)

DIRECTIONS

1. Preheat oven to 375F.
2. Cut onions into quarters and slice thinly.
3. In large skillet, heat oil over medium-high heat. Add onions, reduce heat to medium and cook until onions are light brown.
4. Add sugar and vinegar; cook until onions are very tender and browned. Remove from heat.
5. Season with oregano, salt and pepper, cool slightly.
6. Divide onion mixture among the tart shells. Divide cheese over top, about 1 tablespoon in each.
7. Beat eggs with cream; pour evenly over cheese in tart shells.
8. Bake in bottom third of oven for 15 to 18 minutes or until filling is set and puffed and pastry is brown. Cool on wire rack.

Make Ahead Tip: Bake, cool and refrigerate in covered container up to 2 days ahead. Reheat in 350F oven until warm about 5 minutes.

Yield: 8-10 servings