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 ...
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