Time: 1 1/2 hours
Yield: 1 large tart (10 meal size slices or 20 appetizer sized)
Ingredients:
- 2 1/4 cups AP flour
- 1/2 tsp salt
- 3/4 cup plus 3 TBSP good quality olive oil
- 1/2 cup lukewarm water
- 4 cups thinly sliced onions
- 2 eggs
- 1/4 cup cream (or half and half which is what I used)
- 1 cup toasted pine nuts
- 3 TBSP fresh thyme leaves
- Salt and pepper
Method:
- Start onions cooking over medium heat in 3 TBSP olive oil; cook for 30 minutes turning heat down if necessary; you want slowly softened onions, almost caramelized
- While onions cook, mix flour and salt in a bowl
- Make a well and add remaining olive oil and water
- Mix quickly with your hands and form a ball
- Refrigerate dough for 1/2 hour
- Preheat oven to 400 degrees
- When onions are ready, remove from pan and cool in a bowl
- When dough has chilled, remove from fridge and push into a 14 inch round on an ungreased baking sheet
- Crimp the edges of the dough and prick the tart with a fork
- Bake the tart (unfilled at this point) for 20 minutes until slightly browning
- Remove tart and cool while mixing topping
- Beat eggs and cream (or half and half) together with salt/pepper (generous pinch of each) and add to cooled onions
- Spread over pre-baked tart, sprinkle with thyme and toasted pine nuts
- Bake until set and crust is brown, about 20 minutes
- Remove and cool for a few minutes
- Serve with a generous salad and glass of your favorite wine
