This recipe is a great addition to a Spanish Tapas party. You can serve it as a tart cut into wedges or use any size muffin pans to make individual servings. Don't forget the Sangria.
Serves 8
Prep time: 15 minutes
Total time: 47 minutes
Ingredients
Instructions:
Preheat oven to 450°F. Butter a tart pan. Cut onion into very thin slices. In a heavy skillet heat butter over moderately high heat until foam subsides and sauté onion, stirring occasionally, until golden. Add wine and deglaze skillet, scraping up any brown bits and cooking until liquid is evaporated. Stir in thyme and cook mixture until onion is deep golden.
While onion is cooking, line 2 tart pans with the pie pastries. Prick pastries all over with a fork and chill for 30 minutes; cook 12 minutes. Remove pastries and reduce heat to 375 degrees. In a food processor blend cheeses, yolks, flour, and butter until smooth. Stir in anchovy paste, onions, and chopped herbs and pour filling into tart shell. Bake tart 20 minutes, or until filling is just set. Cool tart in pan on a rack and remove rim. Serve tart warm or at room temperature.