Chile Cheese Tart for My Pillowcase Dress Crew: A Meatless Meal for Lent
I love our Friday dress-making get-togethers.
We’ve been a group now for over seven years beginning with Ugly Quilting, and moving on to making pillowcase dresses for girls in third world countries through the Dress A Girl Around the World program. Some of our members have come and gone for various reasons, but there are seven of us who have pretty much been together the entire time. We’re the core, you could say: Pam, Sarah, Diane, Bonnie, Karen, Kim, and I. Each of us brings diverse traits to the table.
As I see it, Pam is the “Marmie” of the group, the always tender-hearted, compassionate, caring one. Sarah has some Marmie in her as well, but she also has a devilishly wicked sense of humor that has me in stitches more often than not. Diane is smart as a whip and quick with a quip. Bonnie is our resident humanitarian, temporarily caring for infants whose parents are in a world of hurt either physically, financially or emotionally. Karen is the artist, the math wizard, the valedictorian, and the one who claims that humor is not her deal, yet is funnier than most people if she would just let herself admit it. And then there’s Kim whose tales of everyday occurrences become larger-than-life laugh fests by the time she reaches her conclusion, if we even let her get that far, that is.
Diane is the one in the photo below who’s wielding the iron, keeping Karen in line.
Between the seven of us, there’s a lawyer, an engineer, an accountant, 7 college degrees, 17 children, and a pack of dogs.
Typically we meet on Fridays around 11:00, chat, laugh, and drink coffee or tea for a while, sew for a couple of hours, have a lovely lunch, and then sew some more. Oh, and chat and laugh some more, too. Chatting and laughing is really what we do best.
Here’s Bonnie, busily selecting fabric for her next creation.
Some of our latest dresses are pictured below: mine is the floral quilted one, Sarah’s is the green one, and I’m guessing the blue one is Karen’s. Let’s just say it is. It’s really a moot point anyway.
Click HERE to read more about our pillowcase dress capers.
The host of the week is responsible for making the main component of the lunch, while everyone else brings sides, drinks, or dessert. It was my turn to host last week, so I thought I’d make two different cheese tarts. I’ll share one recipe with you today, let you digest it a bit, figuratively speaking, and then I’ll post the other one tomorrow.
The tart recipe I’m sharing today is simpler than the next one. Because I was running late, and because somebody (it might have been Karen, but I’ll never tell) had to leave early, this is the only tart we were able to eat during lunch since the other one was still in the oven bubbling away. When added to the smorgasbord of delicious salads and sweets everyone brought, though, we had more than enough to eat. We always do.
The other, fancier, and frankly, tastier roasted cauliflower and caramelized onion tart made a fine dinner for my guys and me, although I did hear some rumblings about man cards potentially being taken away due to quiche consumption. I merely reminded them it was a “tart”, not a quiche, and then changed the subject before they were any the wiser.
Recipe courtesy of: Bon Appetit
Yield: 6 servings
1 tablespoon olive oil
1 small red onion, diced
3/4 cup heavy whipping cream
2 large eggs
1 1/2 teaspoons coarse kosher salt
3/4 teaspoon hot pepper sauce (Sriracha rocks!)
1/4 teaspoon freshly ground black pepper
1 7-to 8-ounce package shredded sharp cheddar cheese (I shredded mine myself since I prefer the fresher taste.)
1 7-ounce can diced mild green chiles
1 purchased frozen 9-inch-diameter deep-dish pie crust (do not thaw)
Here’s the piecrust I used. Super simple!
Preheat oven to 400°F.
Heat oil in medium skillet over medium-high heat. Add onion. Cover and cook until just tender, stirring often, about 5 minutes. Cool briefly.
Whisk cream and next 4 ingredients in bowl to blend. Mix in cheese, chiles, and onion mixture.
Pour filling into frozen crust.
Bake tart until golden brown and set in center, about 40 minutes.
Chile Cheese Tart
Preheat oven to 400º.
Heat oil in medium skillet over medium high heat. Add onion. Cover and cook until just tender, stirring often. About 5 minutes. Cool.
Whisk cream and next four ingredients in a bowl to blend. Mix in cheese, chiles, and onion mixture. Pour filling into frozen crust.
Bake tart until golden brown and set in center. About 40 minutes.
Yes, this tart is tasty. Very tasty indeed, especially for a dish that you can prepare in 15 minutes. It’s creamy and cheesy with the delightful kick that comes from Sriracha, caramelized red onions and mild chiles.
But, truth be told, I think the slightly more time-consuming tart I’ll share tomorrow is “Tasty+”!