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1
In a large mixing bowl, combine the baking powder and milk.
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2
Then add the flour, the butter and the egg.
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3
Mix well and form a ball of pastry.
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4
Roll out the pastry to a size that will line your tart pan (I used 6 individual tart pans of 41/2 inches, but for a whole pie I would suggest a tart pan of 10 inches).
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5
Cover with a damp cloth and keep aside at room temperature.
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6
You could also use a store bought pie crust, or your own favorite pie crust recipe.
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7
Peel and slice the onions.
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8
Put them into a skillet with the butter over medium heat.
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9
Pan fry them, covered, for 20 minutes until soft and slightly brown.
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10
Preheat the oven to 150 C. Take off the rind of the cheese, and cut cheese into thin slices.
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11
In a small bowl mix the cream with the egg then add a dash of salt and pepper and a pinch of cayenne or smoked paprika powder.
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12
Put the onions on top of the pastry.
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13
Add the bacon slices (I always fry these beforehand, but they can also be added raw) and the cheese.
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14
Then pour in the cream and egg mixture.
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15
Season to taste with salt and pepper.
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16
Bake for 40 minutes and smell the deliciousness.
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17
Serve with a baby spinach salad with a tangy dressing and some glazed apples.
