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APPETIZER
FINGER FOODS:
Swiss Cheese Tarts
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Swiss
Cheese Tarts |
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pastry dough |
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¼
cup |
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grated onion |
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2
Tbs |
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butter |
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½
lb |
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grated swiss cheese |
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3
large |
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eggs |
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1 ½
cups |
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heavy whipping cream |
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1/8
tsp |
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dry
mustard |
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1
tsp |
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salt |
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black pepper to taste |
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cayenne pepper to taste |
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1 |
Preheat oven
to 400 degrees F. |
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2 |
Make enough
pastry for four 9" pie crusts. Roll dough 1/8"
thick. Cut into rounds and fit into 2" tart cups
or muffin tins. |
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3 |
In medium
skillet, sauté onion in butter. Remove from
heat. Add cheese and stir well. Set aside. |
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4 |
In medium
bowl, beat eggs until foamy. Beat in cream and
mustard. Add salt, black pepper and cayenne.
Stir this mixture into the cheese-onion mixture
and pour into the pastry cups. |
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5 |
Bake for 20
minutes, or until golden. Serve hot. |
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Yield: 4 dozen |
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Cooking Tips |
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*These tarts freeze
well. |
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**To cut into
rounds, use a biscuit cutter, or the top of a 2"
diameter cup. |
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