Recipe - Provencal Onion And Herb Tart

5 cup Red and white pearl onions
1 tablespoon Olive oil
One fourth tablespoon Kosher salt
One fourth cup Dry white wine
1 Pate Brisee tart shell;
prebaked
One half cup Freshlygrated Parmesan
2 teaspoon Fresh thyme

In a large saucepan, blanch the onions in boiling water for 5 minutes.
Remove the onions from the water, peel, and set aside.

Warm the olive oil over high heat in a large saute pan. Add the onions,
sprinkle onions with salt, and saute over high heat for 7 minutes. Add
wine, and continue to cook until the onions are very tender. Remove from
heat.

Sprinkle the tart shell with the grated Parmesan; reserve 1 tablespoon for
later use. Arrange the onions on top of the cheese, and sprinkle onions
with reserved Parmesan. Serve immediately.

Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5): "by
Lynn Thomas Lynn_Thomas@prodigy.net" Yield: "1 tart"

Per serving: 161 Calories (kcal); 14g Total Fat; (96% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1413mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 One half Fat; 0
Other Carbohydrates

Recipe by: Martha Stewart

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