Cheese and chive souffle tart recipe

Anna and I are down at my parents' place in Peterborough. Lisa and Yves are coming up today and we're having our first Christmas dinner. Everyone's out today, Dad getting his hair cut, Anna and Mom getting some groceries. I'm staying put, writing something for you to read.

Got a phone call from the naturopath yesterday. The results from the allergy blood test are in. Turns out I'm allergic to gluten, dairy, and garlic. I must be developing one of the world's most complicated diets: hypoallergenic, heart-healthy, cancer-fighting, low-carb, low-cholesterol, low-sodium, low-Glycemic Index, sugar-free, Paleolithic. At least he didn't say I'm allergic to eggs. I think I'd starve if I couldn't eat eggs. This time next year I'll be living in the bush eating moose and blueberries.

In celebration, we've decided to go ahead with the dish I've planned for tonight, which is a feast of gluten and dairy and garlic. Here's the recipe. It's from The Low Carb Cookbook, which Heidi lent us:

Cheese and Chive Souffle Tart

80 g (2 3/4 oz) butter
1/3 cup flour
1 cup cream
2/3 cup sour cream
4 eggs, separated
1 cup Gruyere cheese
3 tablespoons chives
1/4 tsp. nutmeg
pinch cayenne
12 sheets filo pastry

We might substitute the cream with half and half, the sour cream with organic plain yogurt and the chives with onions (Oh, Vidalia! You're so sweet, but you make me cry!)

Preheat the ontion to 375 F. Grease an 8" deep fluted tart tin. Melt half the butter in a pan. Sift in the flour and cook, stirring, for 1 minute. Remove from heat and whisk in the cream and sour cream. Return to the heat and whisk until the mixture thickens. Remove from the heat and whisk in egg yolks. Cover the surface with plastic wrap and allow to cool slightly. Whisk in the cheese, chives, and spices. Melt the remaining butter and brush some over each sheet of filo. Fold each in half and use to line the tin, allowing edges to overhang. Beat the egg whites until stiff peaks form, the stir a spoonful into the cheese mixture. Gently fold in the rest of the betaten egg white. Spoon the mixture into the apstry shell and fold the pastry over the top. Brush the top with the remaining ubtter and bake for 45 minutes or until puffed an golden. Serve immediately.