Onion tart

Serves: 4-6

Ingredients

Flour for dusting
400g short crust pastry
Butter
30g (smoked) lardons
200g onions (cippolini if possible), sliced into thin rounds
2 eggs
150ml milk
150ml whipping cream
Nutmeg (optional)
Salt and pepper

Equipment

20-25cm tart tin

Method

1. Preheat the oven to 180c/gas 4. Flour the work surface and rolling pin and roll the dough out to about 3mm thick. Generously butter the tart mould. Drape the dough over the mould, fit it in, and trim off any dough that hangs over the edges. Cover the dough with foil and top the foil with dried beans. Bake for 20 minutes.

2. Warm 5g of butter in a frying pan for two minutes over a low heat. Add the lardons and cook for two minutes stirring. Add the onions and stir for five minutes. Cover and cook for 30 minutes, still over a low heat, stirring every five minutes.

3. Whisk the eggs until they are homogeneous and foamy. Whisk in the milk, the cream, a grating or two of nutmeg, and a bit of salt and pepper.

4. Remove the foil and beans from the tart tin. Bake the naked pastry case for two minutes more. Arrange the lardons and onions evenly in the pastry case and pour in the egg mixture and bake for 30-35 minutes.

(by Joël Robuchon)