Onion Pie Supreme

• 1/3 c. olive oil or salad oil
• 3 large Vidalia onions, thinly sliced
• 1/4 tsp. ground nutmeg
• 1/2 tsp. salt
• 3 eggs, lightly beaten
• 1/4 c. sliced ripe olives
• 2 to 3 Tbsp. sliced pimento

1. Heat oil in a wide frying pan over medium heat.
2. Add onions, nutmeg and salt; cook, stirring occasionally, until onions are very soft and lightly browned.
3. Remove from heat and let cool. Meanwhile, prepare tart shells, add onions to eggs, then divide mixture evenly between shells.
4. Trim off dough about 1/2-inch above filling.
5. On a floured board, roll out trimmings, cut them into 3/4-inch wide strips and weave strips over each tart to make a lattice topping.
6. Fill spaces between lattice with olive and pimiento slices.
7. Bake in a 400u0b0 oven for 20 to 30 minutes or until pastry is golden.
8. Let cool briefly before cutting into wedges to serve.
9. Makes 2 tarts.

olive oil, vidalia onions, ground nutmeg, salt, eggs, olives, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=429053 (may not work)