Recipe for Onion And Escargot Tart


9 tablespoon butter
1 tablespoon olive oil
4 large onions, sliced
1 tablespoon flour
4 large eggs
1 cup whipping cream
1 cup sour cream
1/2 teaspoon salt
3/4 teaspoon ground black pepper
3/4 teaspoon ground nutmeg
11 each inch prebaked flan pan pie shell
200 ml tin snails, rinsed
2 oz gruyere cheese, grated


In skillet, heat olive oil and butter. Saute onions until golden in color, but do not brown. Sprinkle with flour and cook another minute. In bowl, beat togher the eggs, cream, sour cream, salt, pepper and nutmeg. Spread onion mixture in the baked pie shell and top with snails. Pour egg mixture over top and sprinkle with grated cheese. Bake about 30-40 minutes or until nicely browned. Cool slightly and then slice. Makes 10-12 appetizers or 5-6 entree servings.

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