Bake-Off® Contest 45, 2012
Morton Grove, Illinois

Smoky Onion-Custard Tarts

Brunch time! Make individual savory tarts with a cheesy, egg mix baked in flaky crescent dough.

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  • prep time 30 min
  • total time 1 hr 15 min
  • ingredients 10
  • servings 8
 

Ingredients

2
tablespoons butter
1 1/2
cups coarsely chopped sweet onions
2
eggs
1
teaspoon liquid smoke*
1/4
teaspoon ground nutmeg
3
oz 1/3-less-fat cream cheese (Neufchâtel)(from 8-oz pkg), slightly softened
2/3
cup sour cream
1/2
cup shredded Parmesan cheese
1
can Pillsbury™ Place 'n Bake® refrigerated crescent rounds
4
teaspoons chopped chives

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray bottoms of 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In 10-inch skillet, melt butter over medium heat. Cook and stir onions in butter 5 to 6 minutes or until softened.
  • 3 In medium bowl, beat eggs, liquid smoke and nutmeg with electric mixer on medium speed until well blended. Beat in cream cheese and sour cream until blended and smooth. Add onions and Parmesan cheese; mix well.
  • 4 Remove crescent dough from can; separate into 8 rounds. On floured surface, using rolling pin, roll each round to a 4 1/2-inch diameter. Press each into muffin cup. Spoon about 1/3 cup onion mixture into each cup; sprinkle each with 1/2 teaspoon chives.
  • 5 Bake 25 to 30 minutes or until custard center is set and edges are golden brown. Cool in pan 15 minutes. Run knife around edge of each muffin cup to loosen tart; remove from pan. Serve warm.
  • 1 Heat oven to 375°F. Spray bottoms of 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray.
  • 2 In 10-inch skillet, melt butter over medium heat. Cook and stir onions in butter 5 to 6 minutes or until softened.
  • 3 In medium bowl, beat eggs, liquid smoke and nutmeg with electric mixer on medium speed until well blended. Beat in cream cheese and sour cream until blended and smooth. Add onions and Parmesan cheese; mix well.
  • 4 Remove crescent dough from can; separate into 8 rounds. On floured surface, using rolling pin, roll each round to a 4 1/2-inch diameter. Press each into muffin cup. Spoon about 1/3 cup onion mixture into each cup; sprinkle each with 1/2 teaspoon chives.
  • 5 Bake 25 to 30 minutes or until custard center is set and edges are golden brown. Cool in pan 15 minutes. Run knife around edge of each muffin cup to loosen tart; remove from pan. Serve warm.

EXPERT TIPS

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Expert Tips

*Liquid smoke is key for the smoky flavor in these breakfast tarts, but they are equally delicious if you choose to omit it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
9g,
9%
Trans Fat
2g
2%
),
Cholesterol
85mg
85%;
Sodium
420mg
420%;
Total Carbohydrate
15g
15%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company