Bilbao Chorizo-Onion Tart

Bilbao Chorizo-Onion Tart

American Egg Board

From: Executive chef/owner Jennifer Jasinski, Rioja Restaurant, Denver. Yield: 12 servings (2 10” tarts).

Dough:
12 oz. unsalted butter
6 oz. cream cheese
3 cups flour
1 tsp. salt

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