Yield: Yields 4 tarts.
Servings: sixteen as a starter.
You can make the tart dough a few days in advance and the filling up to a day ahead, but try to assemble and bake just before serving.
This was loved by my company. I took other reviewer’s advice and sprinkled with cheese right out of the oven. I would make again.
Absolutely delicious. I made the recipe as written and the four tarts it made were devoured. Definitely taste the onions while they are cooking and season with salt to taste. I probably added an additional teaspoon of Kosher salt. Will definitely make again.
I have made this recipe exactly as written several times, always to rave reviews. Not only is it delicious, but the presentation is really nice! I have added it to our family recipe file.
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