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Category: Hot
Prep Time: Cook Time: Total Time:
1 cup flour
1 cup All-Bran Wheat Bran Flakes (crushed to 1/2 cup)
1/4 tsp salt
1/3 cup cold butter
4-5 tbsp cold water
Filling
4 slices thick-cut bacon, cut up (4 oz. total)
1 medium sweet onion, thinly sliced
1 tsp sugar
1 (8 oz) pkg cream cheese, softened
3/4 cup shredded Swiss or Gruyere cheese
2 tbsp chopped fresh parsley
1/4 tsp coarse ground pepper
1/8 tsp nutmeg
1 egg
1 small tomato, seeded and chopped
In small bowl combine flour, bran flakes cereal and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over crumb mixture, mixing until just moistened. Shape into a ball.
On lightly floured surface roll dough into 13-inch circle. Press onto bottom and up sides of 9- or 10-inch tart pan with removeable sides. Prick with a fork. Bake at 375 about 18 minutes or until lightly browned.
Meanwhile, in large skillet cook bacon over medium heat until brown. Drain bacon on paper towels, reserving 1 tablespoon of the drippings in skillet. Add onion and sugar to skillet. Cook, covered, over medium heat for 5 minutes, stirring occasionally. Uncover. Cook and stir over medium heat about 10 minutes or until onion is golden brown.
In small mixing bowl beat cream cheese, Gruyere cheese, parsley, pepper and nutmeg until fluffy. Add egg. Beat until just combined. Gently stir in bacon and onions. Spread in crust. Bake at 375 about 20 minutes or until filling is set. Let stand for 15 minutes. Sprinkle with tomato. Cut into wedges. Serve warm.
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ONION, BACON AND SWISS APPETIZER TART
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Category: Hot
Prep Time: Cook Time: Total Time:
1 cup flour
1 cup All-Bran Wheat Bran Flakes (crushed to 1/2 cup)
1/4 tsp salt
1/3 cup cold butter
4-5 tbsp cold water
Filling
4 slices thick-cut bacon, cut up (4 oz. total)
1 medium sweet onion, thinly sliced
1 tsp sugar
1 (8 oz) pkg cream cheese, softened
3/4 cup shredded Swiss or Gruyere cheese
2 tbsp chopped fresh parsley
1/4 tsp coarse ground pepper
1/8 tsp nutmeg
1 egg
1 small tomato, seeded and chopped
In small bowl combine flour, bran flakes cereal and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle water, 1 tablespoon at a time, over crumb mixture, mixing until just moistened. Shape into a ball.
On lightly floured surface roll dough into 13-inch circle. Press onto bottom and up sides of 9- or 10-inch tart pan with removeable sides. Prick with a fork. Bake at 375 about 18 minutes or until lightly browned.
Meanwhile, in large skillet cook bacon over medium heat until brown. Drain bacon on paper towels, reserving 1 tablespoon of the drippings in skillet. Add onion and sugar to skillet. Cook, covered, over medium heat for 5 minutes, stirring occasionally. Uncover. Cook and stir over medium heat about 10 minutes or until onion is golden brown.
In small mixing bowl beat cream cheese, Gruyere cheese, parsley, pepper and nutmeg until fluffy. Add egg. Beat until just combined. Gently stir in bacon and onions. Spread in crust. Bake at 375 about 20 minutes or until filling is set. Let stand for 15 minutes. Sprinkle with tomato. Cut into wedges. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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