Total Time
1hr 40mins
Prep 1 hr
Cook 40 mins

This recipe was originally submitted by Mean Chef (IHHDRO). Since it had been sitting in my cookbook begging for attention for quite some time, I adopted it after he left this site. Today, I had the opportunity to finally try it. The blend of flavors is perfect. We served it as a side with grilled pork loin and salad, but it could easily be a meal entirely on its own. I can imagine it as a great brunch, lunch, or light dinner option with a just a leafy salad. Onions sauteed in butter and combined with cream and Parmesan in a flaky crust, what could you possibly not like about that?

Ingredients Nutrition

Directions

  1. Butter a 10-inch tart pan with removable bottom; set aside.
  2. Make the crust: In a medium bowl, combine flour and 1/2 teaspoon salt.
  3. Add 8 tablespoons (1 stick) chilled butter, and combine with fingers or a pastry blender until it has the texture of coarse meal.
  4. Add 1/2 cup ice water, and stir just until a dough forms.
  5. Form into a disk, and wrap in plastic wrap.
  6. Chill for at least 15 minutes.
  7. Preheat oven to 375°.
  8. On a lightly floured surface, roll out dough to 1/8-inch-thick round.
  9. Fit dough into prepared tart pan; trim excess.
  10. Line with a parchment paper round, and fill with pie weights.
  11. Chill for 15 minutes.
  12. Transfer to oven, and bake for 15 minutes.
  13. Remove pie weights and parchment paper.
  14. Bake for 5 minutes more.
  15. Remove from oven, and set aside.
  16. In a large skillet, heat remaining 4 tablespoons butter.
  17. Add onions, and cook, stirring frequently, until slightly browned and softened, about 15 minutes.
  18. Remove from heat.
  19. In a small bowl, combine beaten egg, cream, remaining 1 teaspoon salt, pepper, and nutmeg.
  20. Stir in onions.
  21. Sprinkle baked tart shell with cheese.
  22. Spread onion mixture evenly over cheese.
  23. Bake until set, 35 to 40 minutes.
  24. Serve immediately.