Onion Cheese Tarts

Pat Duran


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.

★★★★★ 2 votes
makes 2 tarts
10 Min
25 Min


1 pkg
lipton golden onion soup mix
1 c
1 large
egg, lightly beaten
1/2 tsp
rosemary leaves
8 oz
mozzarella cheese, shredded
1 pkg
refrigerated pie crusts for 2 (9 inch) crusts


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.

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