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Tomato-Onion Tartlettes

Excellent for just about any day part, these individual, tiny tarts combine sweet and savory flavors.


2 1/2 cups flour, plus more to flour surface for rolling dough

1 tsp. salt

1 tsp. sugar

2 sticks unsalted butter, chilled

8 tsp. ice water

6 large eggs

1/2 cup heavy cream

4 oz. Parmesan cheese, grated

Salt, pepper, and nutmeg, to taste

1 cup Ready-Set-Serve Sliced Yellow Onions, sauteed

20 Markon First Crop Cherry Tomatoes, whole


In a food processor, blend flour, salt, and sugar. Add chopped butter until incorporated. Pour in water one tablespoon at a time until mixture comes together. Roll into a ball and refrigerate in plastic wrap one hour. Cut ball into four equal pieces; roll each out flat on a lightly floured surface. Fit each piece into a small tart pan with removable bottom.

Combine eggs, cream, cheese, salt, pepper, and nutmeg; mix well. Artfully arrange sauteed onions in each tart. Pour equal portions of egg batter into each; top with cherry tomatoes.

Bake at 400 degrees Fahrenheit for approximately 30 minutes (or until eggs are solid when pan is shaken). Cool and remove from tart pans.