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1
Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
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2
Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
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3
Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
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4
Preheat the oven to 220C/425u00b0F.
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5
Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
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6
Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
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7
Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
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8
Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
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9
Add the wine and simmer, uncovered, until all the liquid has evaporated.
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10
Remove the bay leaf and taste for seasoning.
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11
Whisk the eggs and cream together.
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12
Spread the onions into the pastry crust and pour in the egg mixture.
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13
Place on the hot baking sheet and bake for 15 minutes.
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14
May be served hot or room temperature.
