The original recipe came from a Timberhill Lodge cook book and included 8oz cooked and diced ham. However Joel does not care for ham and yet I have made another sacrifice.
|3||medium Walla Wall sweet onions, thinly sliced|
|1||tablespoon caraway seed|
|2||cups sliced mushrooms|
|¼||cup apricot preserves (or peach)|
|1||10-inch Tart Pastry (see Master Recipe)|
Amount Per Serving
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1. In a large saute pan, cook the onions in the butter for 20 minutes or until golden brown. Add the caraway sees, ham, if using, and mushrooms. Saute for 10 minutes. 2. Preheat the oven to 350. 3. Beat the eggs and mix in the cream. Add to the onion mixture. Pour into an unbaked 10-inch tart shell. Bake at 350 for 30-40 minutes. 4. Glaze by brushing heated apricot or peach preserves over the top. Bake another 10-15 minutes. Cool. Serve in wedges.