This is a great appetizer! Drizzling creme fraishe over the individual tarts looks nice too. I don't use creme fraishe because I love garlic, onion and cheese flavors and think the creme fraishe cuts those flavors. The guyere cheese is wonderful, a little more pricey than swiss cheese but well worth it. Very decadent! Enjoy!
1Prepare your pie crust recipe and refrigerate while making rest of recipe.
2Take all the cloves of garlic from 2 heads and peel.
If you have a garlic peeler that is fine, but I used a knife and smashed them a bit because you want them in chunks or pieces.
3Peel and slice up 2 medium onions.
4In a saute' pan (frying pan) add 3 T of butter, garlic and onions. Salt and pepper to taste. Saute' until really well carmelized on a low heat. Don't want to burn. About 20 min. Turn off heat.
5While garlic and onion are carmelizing, roll out your pie crust. Cut it into 4 x 4 squares. Your going to need 12 of them.
6To the carmelized garlic and onions add 1 cup of swiss cheese and mix well.
7To each 4 x 4 square of pie crust you are going to put a heaping spoon of the carmelized garlic and onion mix. Cut the corners of the square and pin wheel around the garlic and onion mix. Place on a cookie sheet.
8Bake at 350 for approximately 30 min. until pie crust turns a golden brown.