Cheese and Black Forest Ham Tart with Sun-Dried Tomato and Onion Medley
Prep Time: 20
Cook Time: 50
Serves: Serves: 6 to 8
Ingredients
- 1 prepared pastry crust for 9-inch pie
- 1-1/4 cups (5 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese, divided
- 3 Tbsp. butter
- 1 medium red onion, diced
- 3 leeks (white and light green parts), thinly sliced
- 4 green onions, sliced
- 3 large eggs
- 3 egg yolks
- 1 cup sour cream
- 1 tsp. dry mustard
- 1/2 tsp. each: salt and freshly ground black pepper
- 1 cup diced black forest ham
- 1/2 cup sun-dried tomatoes in oil, drained, sliced
Directions
Fit pastry into a 9-inch pie plate or 10-inch tart pan; flute edges. Sprinkle 1/4 cup Swiss cheese over bottom of pastry. Bake in a preheated 425°F oven 8 minutes or until golden brown.
Meanwhile, melt butter in a large skillet over medium heat. Add onion and leeks; cook, stirring frequently, 5 minutes. Add green onions; cook, stirring frequently, until onions are tender, 3 to 4 minutes. Set aside to cool for 10 minutes.
In a large bowl, beat together eggs, egg yolks, sour cream, mustard, salt and pepper. Reserve 1 tablespoon Swiss cheese. Stir remaining cheese and sun-dried tomatoes into egg mixture. Spoon onion mixture over bottom of baked pie shell. Spoon egg mixture over onions.
Place tart in a preheated 375°F oven; cover loosely with foil. Bake 20 minutes. Remove foil; continue baking 25 to 30 minutes or until center is set. Sprinkle reserved cheese over tart. Let stand 30 minutes before serving. Serve warm or at room temperature.