Onion Tart

Name: Onion Tart
Ingredients: 350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour; 180 g (6 1/2 ounces) cold unsalted butter, chopped; 2 tablespoons cold water; 1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced; 60 ml (1/4 cup) olive oil; 4 egg yolks; 250 ml (1 cup) pure cream (35% fat); Pinch of freshly grated nutmeg; Sea salt and freshly ground black pepper; 26–28 cm (10 1/4–11 inch) tart (flan) tin with a removable base

Onion Tart was pinched from <a href="http://www.epicurious.com/recipes/food/views/onion-tart-56390030" target="_blank">www.epicurious.com.</a>

"This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking. /* if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent..."); }); } */..."

INGREDIENTS
•
350 g (12 ounces/2 1/3 cups) plain (all-purpose) flour
•
180 g (6 1/2 ounces) cold unsalted butter, chopped
•
2 tablespoons cold water
•
1 kg (2 pounds 4 ounces/about 6) brown onions, roughly chopped or sliced
•
60 ml (1/4 cup) olive oil
•
4 egg yolks
•
250 ml (1 cup) pure cream (35% fat)
•
Pinch of freshly grated nutmeg
•
Sea salt and freshly ground black pepper
•
26–28 cm (10 1/4–11 inch) tart (flan) tin with a removable base

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