Tart Shell:
1 cup (2 sticks) softened butter
1/3 cup cream cheese (room temperature)
2 cups flour

Cream together butter and cream cheese. Stir in flour until smooth. Shape into a disk, cover with plastic wrap and refrigerate for two hours. Heat oven to 475°. Roll tart dough into a rectangular shape on a lightly floured surface and place in a 11" x 7" baking dish. Tuck excess dough around edge of dish to build a slight wall half way up the sides. Refrigerate for 20 minutes and then bake for 15 minutes or until golden brown. Set aside while making the filling.

Filling:
3 red onions sliced thin
2 large white onions sliced thin
1/4 vegetable oil
1/2 cup cider (can be omitted if unavailable)
1/2 cup white wine

Heat large sauté pan over high heat. Add oil, onions and stir with a wooden spoon to prevent burning. Reduce heat to medium and continue to cook stirring often until onions begin to darken (around 30 minutes). Add your liquids and scrape the bottom of the pot to incorporate any of the caramelized onion bits stuck to the bottom of the pan. Season with salt and pepper. Spread onion mixture evenly in pre-baked tart shell. Evenly cover tart with 1 cup aged Cheddar. Bake at 425° for 10 minutes. Let cool slightly before cutting.

Ingredients:
4 strips cooked bacon, chopped
1 cup butter
2 cups flour
1 onion, chopped
1 cup celery, chopped
1/4 cup fresh parsley
2 large cans creamed corn
2 large cans whole corn
1/2 quart heavy cream
salt & pepper to taste
6 drops of tabasco
8 cups chicken or turkey stock
4 cups potatoes, cooked & diced

Melt butter in large stockpot over medium high heat. Add celery and onions and cook until soft and translucent stirring occasionally. Add flour, stir and continue to cook over medium heat for 5 minutes. Slowly add stock stirring rapidly to avoid any lumps. When all the stock has been incorporated add cream and corn. Bring to a simmer stirring often to prevent scorching the thick chowder. Once simmering add remaining ingredients and season with salt and pepper. Approx. 12 Servings