Onion and Tarragon Tart

Ingredients for 1 servings:

• 200 g flour
• 150 g butter, salted, cut into small pieces
• 1 medium egg yolk
• 50 g butter, salted
• 500 g onion(s), thinly sliced
• 2 spring onions, sliced
• 150 ml double cream
• 150 ml whole milk
• 3 eggs
• 2 tbsp tarragon
• 50 g Parmesan, grated
• salt and pepper
• Beans or peas, dry, for blind baking

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flour, butter, and egg yolk and quickly knead into a dough. Roll out the dough and line a fruit tart tin with it. Chill in the refrigerator. Preheat the oven to 200 degrees Celsius. Cover the dough with cut-to-size baking paper, top with peas or beans, and bake blind for 15 minutes. Remove the topping and bake for a further five minutes. Remove from the oven. Meanwhile, fry the onions in the remaining butter for about six to eight minutes until soft. Whisk together the double cream, milk, eggs, tarragon, Parmesan, salt, and pepper. Stuff the onions into the dough and baste with the mixture. Bake in the oven for about 30 minutes, until the surface is golden brown.