Onion And Escargot Tart

Ingredients & Directions


9 tb Butter 1/2 ts Salt
1 tb Olive oil 3/4 ts Ground black pepper
4 lg Onions, sliced 3/4 ts Ground nutmeg
1 tb Flour 11 ea Inch prebaked flan pan pie
4 lg Eggs -shell
1 c Whipping cream 200 ml Tin snails, rinsed
1 c Sour cream 2 oz Gruyere cheese, grated

In skillet, heat olive oil and butter. Saute onions until golden in
color, but do not brown. Sprinkle with flour and cook another minute.
In bowl, beat togher the eggs, cream, sour cream, salt, pepper and
nutmeg. Spread onion mixture in the baked pie shell and top with
snails. Pour egg mixture over top and sprinkle with grated cheese.
Bake about 30-40 minutes or until nicely browned. Cool slightly and
then slice. Makes 10-12 appetizers or 5-6 entree servings.
Origin:

Yields
10 servings

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