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1
Roll out into a 12-inch round: 10 ounces Pie Dough (page 174).
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2
Line a 9-inch tart or pie pan with the dough, folding the edges in to make double-thick sides.
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3
Press the sides in well and prick the bottom all over with a fork.
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4
Refrigerate for at least 1 hour.
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5
Preheat the oven to 375F.
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6
To keep the dough from shrinking while it bakes, line the shell with a piece of foil or parchment paper, then fill the tart with a layer of dried beans (or other pie weights).
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7
This is known as baking blind.
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8
Bake for 15 minutes or until lightly golden around the edge.
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9
Take the tart out of the oven; remove the foil and the weights.
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10
Return to the oven and cook for another 5 to 7 minutes, until the pastry is an even light golden brown.
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11
Heat in a heavy-bottomed skillet: 4 tablespoons (1/2 stick) butter.
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12
When melted add: 4 onions, peeled and sliced thin.
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13
Cook over medium heat until soft and golden, about 20 to 30 minutes.
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14
Season with: Salt, Fresh-ground black pepper.
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15
Remove from the pan and spread on a plate to cool.
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16
Mix together: 1 1/2 cups half-and-half, 2 eggs, 2 egg yolks, 1/2 cup grated Gruyere cheese, Salt, Fresh-ground black pepper, A pinch of cayenne.
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17
When the onions have cooled, spread them in the baked tart shell, pour in the custard mixture, and bake at 375F for 35 to 40 minutes or until the top is puffed and golden brown.
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18
Saute the onions with a few sprigs of fresh herbs such as thyme, savory, or marjoram.
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19
Cut 4 slices bacon into small pieces and cook until just crisp.
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20
Drain and sprinkle over the bottom of the tart shell before adding the onions.
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21
Try another cheese instead of Gruyere.
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22
Add to the custard 2 cups sauteed, chopped greens in place of half of the onions.
