Onion Tartlets

Preheat the oven to 375°.



24 two-inch unbaked tart shells These can be your own pastry shells, in muffin pans; or purchased frozen shells. If using purchased shells, bake the thawed and filled shells in their foil cups, on a baking sheet
1 Tbsp butter
2 cups white onion, julienned
pinch of nutmeg
In a heavy pot, melt the butter until foamy. Stir in cut onions and nutmeg. Cook until onions are softened but not browned, about 7 minutes. Set aside to cool to room temperature.
1 1/4 cups (1/4 lb) grated, smoked gruyere cheese
1/4 cup cooked ham, minced
1 egg, fork beaten
2 tsp fresh tarragon, chopped
white pepper, to taste
Add the remaining ingredients to the cooled onions. Mix thoroughly.
fresh tarragon for garnish Fill the tart shells to their tops with onion/cheese mixture. Garnish each tart with a pinch of chopped tarragon. Bake for 25 minutes at 375° until golden.
Makes 24 tarts from an unidentified magazine clipping