Zwiebelkuchen (German Ham and Onion Tart)

Name: Zwiebelkuchen (German Ham and Onion Tart)
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Ingredients: 2 Tbsp. butter; 3 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, coarsely chopped; 1 large onion, cut lengthwise into quarters, then crosswise into thin slices; 1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed; 2 eggs; 1/2 cup sour cream; 1/8 tsp. ground nutmeg; 3 KRAFT Big Slice Aged Swiss Cheese Slices, cut into quarters; 2 Tbsp. minced fresh chives

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Prep Time: 30 minutes

Cook Time: 14 minutes

Total: 44 minutes

Servings: 12

Author : My Food and Family

butter cheese cheese slices

Zwiebelkuchen (German Ham and Onion Tart)

Ingredients

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2 Tbsp. butter3 oz. OSCAR MAYER CARVING BOARD Slow Cooked Ham, coarsely chopped1 large onion, cut lengthwise into quarters, then crosswise into thin slices1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed2 eggs1/2 cup sour cream1/8 tsp. ground nutmeg3 KRAFT Big Slice Aged Swiss Cheese Slices, cut into quarters2 Tbsp. minced fresh chives

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Instructions

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Step 1

Heat oven to 400°F.

Step 2

Melt butter in large skillet on medium heat. Add ham and onions; cook on medium-low heat 12 to 14 min. or until onions are tender and golden brown, stirring occasionally. Remove skillet from heat.

Step 3

Unfold pastry sheet; cut into 12 squares. Press 1 square onto bottom and up side of each of 12 muffin pan cups sprayed with cooking spray.

Step 4

Whisk eggs, sour cream and nutmeg in medium bowl until blended. Add onion mixture; mix well. Spoon into pastry cups; top with Swiss pieces. Sprinkle with chives.

Step 5

Bake 12 to 14 min. or until filling is set in centers, and edges of pastry cups are golden brown. Transfer tarts from muffin pan to wire racks; cool slightly.