A Savory Holiday Tart

Too much pie over the holidays? There’s no such thing. Which is why we say, Pie for dinner! Based on nothing fancier than buttermilk (a healthier option than cream), onion, and grated cheese, when combined with a sprightly green salad this savory tart makes for an impressively elegant dinner.

Buttermilk Herb and Onion Tart

Buttermilk, which has the same caloric content as skim milk, adds a delicious piquancy to this tart, and significantly reduces the calories, which would be very high if cream were used. This is a wonderful way to use leftover buttermilk.

SERVES 4

• Pie Crust (store bought or Pâte Brisée with Whole Wheat Flour)
• 2½ tablespoons butter
• 3 medium onions, diced
• 4 eggs
• 1½ cups buttermilk
• 2 cloves garlic, minced
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• ¼ teaspoon dried tarragon, crumbled
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• Freshly ground pepper to taste
• 1½ cups (6 ounces) grated Monterey Jack or Muenster cheese

1. Prebake the pie crust according to instructions. (If you’re interested in making your Pâté Brisée pie-crust from scratch, click here.) Remove from the oven and set aside on a wire rack. Reduce the oven temperature to 375°F.

2. Melt 1½ tablespoons of the butter in a medium-size skillet, add the onions, and sauté for 10 minutes, or until tender but not mushy. Remove from the heat.

3. Beat the eggs in a large bowl until well blended, then beat in the buttermilk, garlic, basil, thyme, tarragon, oregano, salt, pepper, and reserved onions.

4. Evenly distribute the grated cheese over the bottom of the pie crust, then carefully pour in the custard mixture and shake gently to distribute. Cut the remaining tablespoon of butter into bits and place evenly on top of the tart.

5. Bake for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Let sit on a wire rack for 20 minutes before serving. Serve warm, not hot.

For more recipes like this, check out Simply Satisfying by Jeanne Lemlin—just $2.99 for the holidays!

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