Classic onion tart (tarte à l’oignon)

Classic onion tart (tarte à l'oignon)
1H 40M



1.Process flour and butter until mixture is crumbly. Add egg yolk and enough of the water to process until ingredients just come together. Cover, refrigerate 30 minutes.
2.Preheat oven to 200°C (180°C fan forced). Grease 22cm (9-inch) round loosebased fluted flan tin.
3.Roll dough between sheets of baking paper until large enough to line tin. Lift pastry into tin, press into base and side, trim edge, prick base all over with fork. Place tin on oven tray, line pastry with baking paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans, bake further 10 minutes. Cool.
4.Meanwhile, make onion filling. Heat butter and oil in large frying pan; cook onion, covered, stirring occasionally, about 30 minutes or until onion is soft. Remove from heat. Add combined egg yolks, cream and nutmeg, mix well. Season to taste.
5.Reduce oven to 180°C (160°C fan forced).
6.Spread onion mixture into tart shell. Bake about 25 minutes or until set.

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