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Onion Tart




Source of Recipe


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Recipe Introduction


Adrian Cornell
St. Louis Gourmet

Adrian Cornell, St. Louis Gourmet was the byline for many years of a weekly food columnist of the Post Dispatch. After many years of sharing his favorite recipes and culinary viewpoints, he retired.. Adrian's columns always gave a good background on the ingredients of the recipe and the directions were always very clear, written with a sense of humor. Here are two of my favorites.

8 sundried tomatoes

Soak in boiling water about 30 minutes, then drain and chop.
Melt:

3 Tab butter in a large skillet. Add:

4 medium Vidalia Onions, coarsely chopped.

Sauté 5 minutes until tender. Let cool a few minutes. Preheat oven to 375 degrees, grease a 9" square baking dish. Separate 1 tube [8 oz] crescent rolls and pat dough into bottom and 1" up the sides of pan, pinch edges together to seal. In a bowl mix:

3 large eggs, beaten
1/2 cup sour cream
1 Tab flour
1/2 tsp salt
3 Tab. fresh basil or tarragon, minced or substitute 1/2 tsp dried

Stir in onions and tomatoes. Pour mixture over dough. Bake 30 minutes or until eggs are set. Let cool slightly and serve warm, cut into squares. Will serve 8 as appetizer.