This past weekend I catered an Open House/Grand Opening for a good friend in Augusta. The fare consisted of a host of yummy hors d’oeuvres; but this one item in particular captured the attention and appetite of most guests. Although I verbally gave the recipe to everyone who asked, here it is again, in case you forgot.Ingredients
1 ½ Tablespoons olive oil
2 large red onions, finely chopped
2 teaspoons fresh thyme, chopped
Pie crust (recipe below)
½ cup feta cheese, crumbled
¼ red bell pepper, chopped (optional for garnish)
2 eggs
½ cup heavy cream
Salt and white pepper
Preparation
Make crust. Preheat oven to 350 degrees. Heat oil in a skillet (do not use a nonstick one or onions will not caramelize). Add onions and cook over medium low heat until caramelized, about 25 minutes, stirring occasionally. Stir in thyme and set aside to cool.
Grease 24-cup miniature muffin pan. Roll out crust into a three thin sheets. Using a 3” round cookie or biscuit cutter, cut out 24 rounds – 8 from each sheet of crust – and line the cups of the muffin pan.
Divide the onion mixture into the 24 cups, and then spoon in the feta. Add a piece of red bell pepper (optional). Combine the eggs with the cream, season and pour into the crust cases.
Bake for 20-25 minutes, or until puffed and light golden. Leave in the pan for 5 minutes before transferring to a wire rack to cool.
Crust
3 cups all purpose flour
1/3 teaspoon salt
1 cup cold butter, diced
6-7 Tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough into thirds; shape each into a ball. Flatten slightly. Wrap in plastic food wrap; refrigerate until ready to use.
2 large red onions, finely chopped
2 teaspoons fresh thyme, chopped
Pie crust (recipe below)
½ cup feta cheese, crumbled
¼ red bell pepper, chopped (optional for garnish)
2 eggs
½ cup heavy cream
Salt and white pepper
Preparation
Make crust. Preheat oven to 350 degrees. Heat oil in a skillet (do not use a nonstick one or onions will not caramelize). Add onions and cook over medium low heat until caramelized, about 25 minutes, stirring occasionally. Stir in thyme and set aside to cool.
Grease 24-cup miniature muffin pan. Roll out crust into a three thin sheets. Using a 3” round cookie or biscuit cutter, cut out 24 rounds – 8 from each sheet of crust – and line the cups of the muffin pan.
Divide the onion mixture into the 24 cups, and then spoon in the feta. Add a piece of red bell pepper (optional). Combine the eggs with the cream, season and pour into the crust cases.
Bake for 20-25 minutes, or until puffed and light golden. Leave in the pan for 5 minutes before transferring to a wire rack to cool.
Crust
3 cups all purpose flour
1/3 teaspoon salt
1 cup cold butter, diced
6-7 Tablespoons cold water
Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Divide dough into thirds; shape each into a ball. Flatten slightly. Wrap in plastic food wrap; refrigerate until ready to use.
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