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For the crust:
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1. Preheat the oven to 425u00b0F.
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2. In a large bowl, combine flour, salt, and sugar. Add butter into flour mixture. Combine with a pastry blender or fork until the mixture resembles coarse meal. You can use a food processor for this step, however, cutting the butter in by hand lends for a flakier crust.
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3. Add ice water 1 tablespoon at a time, mixing with a pastry fork until dough holds together without feeling wet or sticky, about 2-4 tablespoons.
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4. Gather dough into a ball. Flatten into a disc and cover with plastic wrap. Transfer to the refrigerator and chill at least 1 hour or freeze for 15 minutes. (Dough can be stored, frozen, up to 1 month.)
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5. Roll out dough to fit the size of a round tart pan with a removable bottom. Add flour to the surface to keep dough from sticking. Work quickly, as the dough will get warm, making it harder to handle. Flash freeze (place in the freezer for 5 minutes) if it gets too warm. Press the dough into the tart pan.
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6. Roll the extra dough off with a rolling pin. Fix any holes in your dough by using a little water and extra dough to help mend the holes.
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7. Add pie weights or beans to the crust and bake for 10-15 minutes. The crust can be made the night before serving.
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For the filling:
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1. Saute diced onion in olive oil with a dash of salt until translucent.
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2. Meanwhile, beat cream cheese in a medium bowl until smooth.
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3. Gradually beat in eggs and half-and-half.
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4. Mix in remaining ingredients.
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5. Pour egg mixture into the prepared crust.
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6. Bake at 425u00b0F until filling is set, 20-25 minutes. Cool 10 minutes before serving.
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(Recipe adapted from Smitten Kitchen via Bon Appetit.)
