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

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