Pannonia Ham and Onion Tart

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Ingredients
5 slices Black Kassel Pannonia Ham, finely diced
8 sheets phyllo pastry
4 eggs
1 cup cheddar cheese, shredded
21 cup jalapeño jack cheese, shredded
½ cup cream cheese
1 cup onions, thinly sliced
1 cup leeks, whites only, thinly sliced
1 Tbs. extra virgin olive oil
12 oz. can 2% evaporated milk
½ tsp. cinnamon
1 tsp. fresh thyme
Method

Preheat oven to 350°F. Heat olive oil in frying pan over medium/high heat. Add onions and leeks and sauté for 3 to 5 minutes until onions soften but do not brown. Turn off heat, add cinnamon and cream cheese; stir until cheese is melted. Set aside. Place phyllo sheets in a non-stick 9”x 9”x2” baking pan. (You may have to cut some of the extra phyllo off the outside of the pan. If the phyllo falls apart, gently wet the phyllo with a sprinkle of water.) Place onion mixture into the pastry; sprinkle with ham and then the cheese. In a separate bowl, whisk eggs; add milk and continue to whisk until well blended. Pour mixture over onions and ham. Bake for 25 - 30 minutes until the mixture is set. Remove from oven and let stand for 3 minutes. Garnish with thyme and serve.