-
1
Prepare pastry: In large bowl, combine flour and 1/4 teaspoon salt.
-
2
With pastry blender or 2 knives used scissors-fashion, cut in shortening and butter until mixture resembles coarse crumbs.
-
3
Sprinkle in ice water, 1 tablespoon at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
-
4
Shape dough into disk; wrap in plastic wrap.
-
5
Refrigerate 30 minutes or overnight.
-
6
(If chilled overnight, let dough stand 30 minutes at room temperature before rolling.
-
7
).
-
8
On lightly floured surface, with floured rolling pin, roll dough into 11-inch round.
-
9
Carefully place dough in 9-inch round tart pan with removable bottom.
-
10
Gently press dough onto pan bottom and up side, without stretching.
-
11
Fold overhang in and press dough against side of pan so it extends 1/8-inch above pan rim.
-
12
Refrigerate or freeze tart shell 10 to 15 minutes to firm slightly.
-
13
Preheat oven to 425F Place pan with tart shell on cookie sheet.
-
14
Line tart shell with parchment or foil and fill with pie weights or dried beans.
-
15
Place in oven and bake 15 minutes.
-
16
Meanwhile, prepare Onion Filling: In medium bowl, with wire whisk, beat eggs, transfer 1 tablespoon beaten eggs to cup.
-
17
To eggs in bowl, add milk, thyme, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, and mix until blended; set aside.
-
18
In 12-inch non-stick skillet, heat oil on medium 1 minute.
-
19
Add onion, cook 20 minutes or until golden, stirring occasionally.
-
20
Remove parchment and weights from pie shell; brush with egg from cup to seal.
-
21
Bake tart shell 10 to 12 minutes longer or until golden.
-
22
Transfer pan with tart shell to wire rack.
-
23
Spread onion evenly into warm tart shell; sprinkle with Gruyere.
-
24
Carefully pour egg mixture over onion.
-
25
Bake tart 23 to 25 minutes or until puffed and custard jiggles only slightly in center.
-
26
Cool on wire rack 10 minutes to serve warm.
-
27
Removed side of pan before serving.
