3 lb Tomatoes, peeled, seeded,
-cut into quarters
2 tb Butter or margarine
1 lb Onion, coarsely chopped
1 Clove garlic,minced
2 tb Butter or margarine
1 tb Minced parsley
1/4 ts Dried tarragon leaves
1/4 ts Dried basil leaves
1/2 c Sour cream
3 Eggs
1 Baked 9 inch rectangular or
-round tart shell
1 tb Dijon-style mustard
18 Cooked pearl onions
Minced parsley
Saute tomatoes in 2 tablespoons butter in large skillet for 3 minutes, or
until tender; drain on paper toweling. Saute chopped onions and garlic in
2 tablespoons butter in large skillet until tender, about 5 minutes; stir
in 1 tablespoon parsley; the tarragon and basil. Mix sour cream and eggs;
stir into onion mixture. Brush bottom of tart shell with mustard; spoon
onion mixture into shell. Arrange tomatoes and pearl onions on onion
mixture. Bake at 325F until set, about 20 minutes. Garnish with parsley.
Cut into slices or wedges to serve. Yield: 8 servings
Yields
8 Servings
