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| American Egg Board |
From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10” tarts).
Dough:
12 oz. unsalted butter
6 oz. cream cheese
3 cups flour
1 tsp. salt
* * *
Filling:
3 Tbsp. butter
6 cups (1 lb., 8 oz.) onions, finely
diced
3 links Bilbao chorizo or hot link
sausage (12 oz.)
2 Tbsp. fresh thyme, chopped
to taste, salt and pepper
12 large eggs
3⁄4 cup cream
1⁄4 cup Italian parsley, chopped
To prepare dough: In mixer, cream the butter until smooth. Blend in cream cheese until smooth. Stir in flour and mix just until incorporated; do not over-mix. Knead by hand 1 to 2 minutes until smooth. Divide dough in half; roll out dough to 1⁄2” thickness. Press dough into the bottom and up the sides of two 10” tart pans with removable bottoms. Cover and refrigerate until ready to use.
For tart: Heat oven to 350°F. Saute onion in butter until caramelized, about 8 minutes. Add chorizo and thyme; continue cooking an additional 3 minutes until chorizo is lightly browned. Season to taste with salt and pepper. Transfer to metal bowl; cook slightly.
Whisk eggs and cream; quickly whisk in onion mixture. Pour half of egg-sausage mixture into each tart shell. Sprinkle parsley over tarts. Bake 30 to 35 minutes, until golden, firm to touch, and knife inserted into center comes out clean. Cut each tart into 6 servings. Serve immediately.