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1
Heat in a low-sided heavy-bottomed pan: 4 tablespoons olive oil or butter.
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2
Add: 6 medium onions (about 2 pounds), peeled and sliced thin, 3 thyme sprigs.
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3
Cook over medium heat until soft and juicy.
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4
This will take from 20 to 30 minutes.
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5
Season with: Salt.
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6
Cook for a few minutes more.
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7
Put into a bowl to cool.
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8
If the onions are very juicy, pour them into a strainer over a bowl to drain.
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9
Remove the liquid.
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10
Roll out into a 14-inch circle: One 10-ounce disk of Tart and Pie Dough (page 174).
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11
Brush off the excess flour, transfer the dough to a baking sheet lined with parchment paper, and let it firm up in the refrigerator for 10 minutes or so.
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12
Spread the cooled onions over the dough (removing the thyme branches as you go), leaving a 1 1/2-inch border around the whole circumference of the dough.
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13
Fold the border up over the onions.
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14
For a shiny, more finished look, mix together and brush the folded dough rim with: 1 egg, 1 tablespoon milk or water.
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15
Bake on the bottom rack of a preheated 375F oven for 45 to 50 minutes, or until the crust is golden brown on the bottom.
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16
Slide the tart off the pan onto a rack to cool.
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17
Serve warm or at room temperature.
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18
A crisp piece of tart along with a fresh, tangy salad makes an excellent lunch or light dinner.
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19
For a crispier crust, if you have a pizza stone, put it on the bottom rack of the oven to preheat, then bake the tart (on its baking sheet) atop the stone.
