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Onion Tart



Pate Brisé (Flaky Pie Crust):

Ingredients:
236 grams pastry flour, sifted
a pinch of salt
115 grams of salted butter
1 extra large egg yolk
4 tablespoons cold water

Lightly grease a 23 cm (9 inch) pie plate. Sift the pastry flour and the salt together. Cut the butter into small pieces and add to the dry mixture. Incorporate the butter into the flour with your hands until the butter is well incorporated into the flour.
In a small bowl, whisk together the egg yolk and the cold water. Add to the dry mixture. Incorporate the egg and water mixture to the dry mixture with your hands until a dough forms. Do not over mix as this will create a tough pie crust. If the dough is difficult to handle right away cover the dough and cool for 15 minutes in the fridge. Preheat oven to 180 Celsius (350 Farenheit). Roll out the pie crust to fit the pie plate. With a fork prick the pie dough and add some pie weights or dry beans to the pie plate before pre-baking the crust (this is to prevent the pie crust from rising in the oven). Bake the pie crust for about 15 minutes or until the pie crust is lightly golden in color.

Filling:
25 grams salted butter or 2 Tablespoons olive oil
7 medium white onions
1 tablespoon Dijon mustard
3 large eggs, lightly beaten
1/2 cup sour cream
1/4 cup grated parmesan cheese

1. To make filling melt the butter or heat the olive oil in a large pan. Add onions, cook over medium high heat for 30 minutes, stirring often, until soft and golden. Leave to cool.

2. Whisk together eggs and sour cream. Spread mustard over base of pastry, then onions over mustard. Pour in egg mixture, sprinkle with parmesan. Bake for 35 minutes, until set and golden.

Serve with a salad and enjoy!

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