YIELD: 12 servings
1 lb. yellow onions, thinly sliced
1 lb. red onions, thinly sliced
4 oz. leek stalk, julienned
1½ oz. olive oil to taste salt and pepper
1 cup whole egg
1½ cups milk to taste ground nutmeg
12 (4 in.) baked fluted pastry shells red-onion slices, as needed for garnish
1. Preheat oven to 375°F
2. Sauté onion slices and leek in olive oil until tender. Season with salt and pepper. Reserve.
3. Mix egg, milk and nutmeg until blended. Place 1/4 cup sautéed onion mixture in bottom of each of 12 pastry shells. Pour 1/4 cup custard mixture over onions. Bake for 12 minutes or until custard is set. Serve tarts garnished with slices of red onion.
Recipe and photo by the National Onion Association