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Method :
Roll out the pastry and use to line a 26cm
(10 1/4 inch) flan dish. Roll the rolling pin over the top of the dish
to trim the edges of the pastry, then chill the flan case while
preparing the filling.
Melt the butter in a large frying pan. Add
the onions and cook gently for about 40 minutes, or until soft and
golden. Turn and stir the onions several times as they cook so that they
brown evenly.
Beat the eggs with the cream, plenty of
seasoning and the nutmeg. Add the onions to the egg mixture and stir
well. Spoon this filling into the prepared pastry case. Bake at 200C
(400F) mark 6 for 20 minutes. Reduce the oven temperature to 160C (325F)
mark 3 and continue cooking for a further 15-20 minutes, until the
filling is set and lightly browned. Serve freshly baked or allow the
tart to cool before serving.
Serves 8
A classic French dish which demands good
quality, large onions. If they are organic so much the better - onions
which are grown without the use of chemical fertilizers contain less
water.
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