- October 17, 2008 at 4:36 pm #264775
1 envelope Lipton Golden Onion Soup Mix
1 cup milk
1 egg, lightly beaten
1/2 tsp rosemary leaves
1 pkg (8oz) mozzarella cheese, shredded
1 pkg (15oz) refrigerated pie crusts for 2 (9 inch) crusts
In small bowl, thoroughly blend soup mix, milk, egg & rosemary. Stir in cheese. Freeze 1 hour or refrigerate at least 2 hours until mixture is slightly thickened & not runny.
Preheat oven to 375. On 2 foil-lined baking sheets, unfold crusts. Fold crust edges over 1 inch to form rim.
Brush, if desired, with 1 egg yolk beaten with 2 Tbs water. Fill center of each prepared crust with half the soup mixture; spread evenly to rim. Bake 25 minutes or until crusts are golden brown.
To serve, cut into wedges
Makes 2 tarts
Tarts can be baked, then frozen. Wrap in foil; freeze. To reheat, unwrap & bake at 350 degrees until heated through.
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