-
1
Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening.
-
2
Blend together until the mixture resembles coarse meal.
-
3
Pour 3 tablespoons of ice water over the mixture.
-
4
Toss together lightly and gather the dough into a ball.
-
5
Add more water until dough holds together.
-
6
Wrap in plastic and refrigerate at least 1 hour before using.
-
7
Preheat the oven to 400 degrees.
-
8
On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick.
-
9
Place the dough in a 9-inch tart pan.
-
10
Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough.
-
11
Trim off the excess dough by rolling the pin over the rim of the pan.
-
12
Line the inside of the tart shell with aluminum foil and fill with beans or pie weights.
-
13
Blind bake in the middle shelf of the oven for 10 minutes.
-
14
Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
-
15
Make the filling: Preheat the oven to 350 degrees.
-
16
In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it.
-
17
Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown.
-
18
Stir in the paprika and set aside off the heat.
-
19
In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined.
-
20
Spread half the cheese evenly in the baked pastry shell and scatter the onions over it.
-
21
Cover with the remaining cheese.
-
22
Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
-
23
Bake in the upper third of the oven for 10 minutes.
-
24
Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean.
-
25
Remove pan from the oven and remove the tart from the pan.
-
26
Serve hot or at room temperature as a first or main course.
