Swiss Cheese Tartlets Recipes

SWISS CHEESE TARTLETS

Steps:

• Fry bacon til crisp and set to drain on paper towels.
• Pour off some of the bacon fat, and add onions.
• Cook over medium heat until transparent and tender.
• Combine eggs, sour cream, onion, cheese and a dash of salt and pepper to taste.
• Crumble cooled bacon or chop in small pieces and add to the mixture.
• Stir til cheese is melted and pour into shells.
• Bake at 375 for 20-25 minutes or until golden brown and bubbly.
• Serve at once or make ahead and reheat.

BASLER KAESWAIE (SWISS CHEESE TART)

Steps:

• Set a rack in the lowest level of the oven and preheat to 375 degrees.
• For the dough, combine the dry ingredients in the bowl of a food processor fitted with the steel blade and pulse several times to mix. Add the butter and pulse until the butter is in 1/4-inch pieces. Add the water and pulse until the dough forms a ball. Invert the dough to a floured work surface, carefully remove the blade, and form it into a thick disk.
• Flour the dough and roll it to a 12-inch disk. Fold the dough in half and transfer it to a 10-inch tart pan with removable bottom, lining up the fold with the diameter of the pan. Unfold the dough into the pan and press it well into the bottom and side of the pan. Use a bench scraper or the back of a knife to sever the excess dough at the rim of the pan.
• Toss the cheese with the flour and evenly distribute it on the pastry crust. Whisk the remaining ingredients together and pour over the cheese.
• Bake the tart until the crust is baked through and the filling is set and well colored, about 25 to 30 minutes.
• Cool the tart briefly on a rack and unmold it to a platter; serve immediately or later at room temperature.
• Serving: Unmold the tart and slide it off the pan base onto a platter. Serve warm or at room temperature as a first course or as the main course of a light meal with a mixed salad.
• Storage: Keep the tart at room temperature on the day it is baked. Wrap and refrigerate leftovers and bring to room temperature or heat briefly at 350 degrees before serving again.

ONION CHEESE TARTLETS

Steps:

• In a medium skillet, heat olive oil over medium heat. Add onions and salt. Cook onions, stirring occasionally, until they are golden brown, about 30 minutes. Add wine and cook for 2 minutes. Remove onions from heat and stir in pepper. Let cool slightly.
• Place the tarts on a lined baking sheet. Sprinkle half of the cheese over the bottom of each tart shell. Spoon onions into the shell and spread evenly. Sprinkle thyme over the onions. Brush the exposed crust of each tartlet with the egg wash. Sprinkle with remaining cheese.
• Bake in a preheated 375 F oven until the onions have turned a rich golden brown; about 20 minutes. Serve slightly warm or at room temperature garnished with thyme sprigs.