Brunch
Spring is almost here, and that means we are finally waking up from the long cold winter and what is first and foremost on the minds of many people is what to do to usher in the new season. And the answer to that question usually means, throwing some sort of get together.
For most of us, entertaining is not something we do without giving it a great deal of thought due to the heavy increases in food prices that are affecting the bottom line.
One way to be able to continue to enjoy getting together with friends and family over a meal, without busting your food budget is by hosting a brunch. Brunches are inexpensive and can be quite elegant if you start out with a good menu. I like brunches because they are easy, inexpensive and unlike dinners, you have more time to mingle and enjoy your company.
This month’s installment of “eat” will feature one of my all-time favorites for brunch; onion, feta and sun-dried tomato tart. This is a particularly pretty dish when prepared and the flavors are to die for. The cost is minimal and your guests will think you went all out.
So, pull out the tart pan and let’s do brunch.
Ingredients:
- 1 large Spanish onion, sliced
- ¼ cup chopped sun-dried tomatoes
- 3 cloves minced garlic
- 4 eggs
- ¼ cup feta cheese
- 1/8 pinto heavy whipping cream
- ½ cup whole milk
- 1/8 teaspoon nutmeg
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
Technique
Blind-bake one 9” pie crust in a preheated 350-degree oven until lightly browned and flaky. (see recipe for pie crust from previous issue or use a frozen pie crust.) To blind bake, line pie crust with parchment paper and fill with dried beans to level with the rim of crust. Remove from oven once done.
Meanwhile, sauté onion in a hot sauté pan until slightly caramelized. Add garlic and sauté an additional 1 minute. Add sun-dried tomatoes and sauté for 1 minute. Set aside.
In a large bowl add eggs, cream, whole milk, salt and pepper and nutmeg. Beat until well-blended. Add onion mixture to pie shell and slowly add egg mixture. Dot surface of mixture with feta. Place pie or tart pan on cookie sheet that has been lined with aluminum foil to catch the spills.
Bake in oven set at 350-degrees until completely done. Do not over bake. When done, removed from oven and allow to set at room temperature for at least 10 minutes before slicing.
HOW GOOD IS THAT...
