You are here: Home » Recipes » Alsatian Crustless Breakfast Tarts Alsatian Crustless Breakfast Tarts Recipe by Jeff WolfeKitchen Tested Yield 2 Brighten up brunch with these delightfully delicate egg and onion tarts. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients Caramelized Onions:1 1/2 tablespoons unsalted butter1 pound sweet onions, diced1/2 teaspoon coarse salt1/2 teaspoon freshly ground black pepper1 teaspoon sugarTarts:2 cups half-and-half2 whole eggs2 egg yolks1 teaspoon cornstarch1/2 teaspoon ground nutmeg1/2 teaspoon minced fresh thyme leaves1 teaspoon coarse salt1/2 teaspoon hot sauce Nonstick cooking spray1/3 cup shredded Gruyere or Swiss cheese Instructions Preheat oven to 350F. To prepare caramelized onions, melt butter in medium saucepan over medium heat. Add onions, salt, pepper and sugar and cook, stirring occasionally, until golden brown, about 20 minutes. To prepare tarts, combine half-and-half, whole eggs, egg yolks, cornstarch, nutmeg, thyme, salt and hot sauce. Whisk vigorously until well blended. Pour into muffin cups. Evenly divide caramelized onions and cheese among tarts. Evenly divide the custard among tarts. Bake 30 minutes, or until a wooden pick inserted in the center comes out clean. Remove from oven, cool briefly, then serve. You may also refrigerate tarts for up to 4 days or freeze for up to 60 days. Be sure to cool tarts to room temperature before freezing. Makes 12 (2-inch) tarts.