onion cheese tarts
These country crusted cheese tarts- are baked until the crust is golden brown. These tarts can be baked, then frozen. Just wrap in heavy-duty foil; freeze. To reheat; unwrap and bake at 350^ until heated through.
prep time
10 Min
cook time
25 Min
method
---
yield
makes 2 tarts
Ingredients
- 1 package lipton golden onion soup mix
- 1 cup milk
- 1 large egg, lightly beaten
- 1/2 teaspoon rosemary leaves
- 8 ounces mozzarella cheese, shredded
- 1 package refrigerated pie crusts for 2 (9 inch) crusts
How To Make onion cheese tarts
-
Step 1In a small bowl, thoroughly blend soup mix, milk, egg and rosemary. Stir in cheese. Freeze 1 hour or refrigerate at least 2 hours until mixture is slightly thickened and not runny. Preheat oven to 375^. On two aluminum-foil baking sheets, unfold crusts. Fold crust edges over 1 inch to form rim. Brush, if desired, with 1 egg yolk beaten with 2 Tablespoons of water. Fill center of each prepared crust with half soup mixture; spread evenly to rim. Bake 25 minutes or until crusts are golden brown. To serve, cut into wedges.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes