Lyonnaise Onion & Olive Tart


1/4 cup Delizia Cilantro & Roasted Onion olive oil

4 cups thinly sliced sweet or yellow onions

1 tbsp minced seeded jalapeno pepper

3 (3.8 oz) cans sliced ripe olives

6 large eggs

3 cups half and half

2 tbsp Dijon style mustard

1/2 tsp grated nutmeg (Galena Garlic Autumn Spice works great)

1 tsp salt

1 tsp freshly ground pepper

8 (5 inch) tart shells, partially baked and cooled (or a 1” pie shell)

2 cups (8 oz) shredded fontina cheese

2 tbsp chopped fresh thyme


Heat oven to 350 degrees.  Heat oil in a heavy saucepan over medium heat.  Add onions and jalapeño pepper; saute until onions are very soft, about 10 minutes.  Remove from heat, stir in olives.

In a large bowl, beat together eggs, half and half, mustard, salt and pepper until well blended.  Spoon about 3/4 cup of olive mixture into each prepared tart shell.  Pour egg mixture over olive mixture, top each with 1/4 cup cheese.  Bake 35 to 40 minutes or until puffed and golden brown.  Top with thyme.

Makes 2-4 servings