Ingredients for 6 to 8 servings:
For the dough:
For the filling:
- 200 g (1 1/3 cup) all purpose flour,
- 100 g (1/2 cup) margarine,
- 1 tablespoon vegetable oil,
- 1 dl (1/4 cup) cold water, pinch of salt.
- 500 g (1 lb.) onions,
- 60 g (2 oz/4 tablespoons) butter,
- 20 cl (7 fl oz) milk,
- 20 cl (7 fl oz) cream,
- 50 g (1/3 cup) flour,
- 2 egg yolks,
- salt, pepper and nutmeg.
1. Prepare the pastry dough: In a large bowl blend with your fingers the flour, margarine, vegetable shortening and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
2. Preheat the oven to 350 degrees F (180 C).
3. Peel and slice very thinly the onions. Melt the butter in a skillet and fry them over moderately low heat until they are very soft but not colored. Let it cool down.
4. On a lightly floured board, roll out the dough into a circle. Place the dough in a 9-inch pie dish that has been buttered and line the plate with it. Prick the bottom of the pastry shell all over with a fork and chill for 10 mn before baking.
5. In a bowl, combine the flour, egg yolks, cream and milk. Add nutmeg and season with salt and pepper. Fill the pastry shell with the reserved onions, pour the mixture over and bake the tart in the oven for 30 minutes, or until it is lightly browned.
6. Remove the tart from the pan and let it cool on a wire rack for 5 minutes.
Wine Pairing Tips:
A local Sylvaner or Pinot Blanc will offer a refreshing counterpoint to this relatively rich appetizer, although a lighter style Riesling can also work quite nicely. Stay away from the fuller Gewurztraminer or Pinot Gris.