Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PASTRY--------------------------------
200 g Plain flour 1 Egg
130 g Unsalted butter, softened 1 ds Salt
3 tb Water

--------------------------FILLING-------------------------------
400 g Onions 4 Eggs
30 g Bacon, cut into thin strips 1 ds Gratted nutmeg
50 g Unsalted butter 1 tb Chopped parsley
3 1/2 dl Cream Salt and pepper
3 1/2 dl Milk

Pastry

Make the flour into a 'well' on the pastry board, beat the egg and
add it, with the butter, salt and a little of the water, to the
centre of the well, then work the ingredients into the flour with
your fingertips, incorporating more water little by little; whether
you have to use all the water or not depends on the quality of the
flour. Press all the dough together into a ball then, finally, work
it thoroughly with the heel of your hand, gathering it up with pastry
scraper as you do so until it is soft and pliable. Leave it in the
refrigerator to firm up again before you roll it out.

Filling

Peel the onions. Cut them into fine rings and weigh out 300 g.

Cook the bacon strips (which need to be VERY finely cut) in the
butter. Let them take on a golden colour, then add the sliced onions
and leave them to cook gently until they are tender.

In a bowl beat together the cream, milk and eggs, adding salt, pepper
and nutmeg to taste.

When the onions are cooked, add them to the mixture in the bowl and
add the chopped parsley.

Preparation

Roll out the dough 2mm thick and use it to line a buttered tart tin
26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil
of the same diameter as the tin and place it on the pastry. Weight it
down with a handful of beans or crusts.

Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for
half an hour. Watch the coulouring of the edge and as soon as it
starts to turn golden remove the aluminium foil and beans or crusts.
Cook the pastry shell until the base is baked but not coloured.

Fill the shell with the onion mixture. Put the tart back into the
oven. Check that the temperature is still 150 oC and keep the oven at
or just below this temperature for about 1 hour. Towards the end you
could reduce the heat a little, as the tart needs TO COOK VERY
SLOWLY. The tart is ready if, when you shake it, the filling appears
to be quite firm with no hint of a whole in the centre.

Serve warm, in small slices !

(From: Fredy Girardet, Cuisine spontanee)

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