1-2 Vidalia sweet onions, diced, about 3 cups
1 pie dough
3 large eggs
1 1/3 cups half-and-half
1 (1.3-ounce) envelope dry onion soup mix (such as Lipton)
3 TBL sliced green onions
1/2 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F.
-Roll out pie dough. Use a 2 1/2-inch round cutter and cut as many rounds as possible (about 14 to 16), reserving scraps repeat with second pie dough. Gather together scrap dough and cut out as many rounds as needed to make 36 in total. Fit dough rounds into cups of mini muffin pan. (TIP: Prep ahead, freeze tartlet doughs in pans to mold, then unmold and place in freezer safe bag, when ready to use place back into pans and bake). Pre bake: Place in the oven and bake for 10 to 12 minutes. Remove and set aside, to fill.
1 pie crust gave me 46 mini tarts.
I have been making these for a few years now, and we just love them! I usally do them for appetizers before the Holiday meal. I use Dorie Greenspan's pie crust recipe for this:
Good for everything pie dough
1 1/2 cups all-purpose flour
3/4 tsp salt
2 1/2 T very cold (frozen is even better) vegetable shortening, cut into 2 pieces
About 1/4 cup ice water
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