Onion Tart

Ingredients for 1 servings:

• 1 kg vegetable onion(s)
• 3 tbsp butter
• 1 pinch of nutmeg, freshly grated
• Salt and pepper, freshly ground
• 1 tsp caraway seeds
• 20 g flour
• 2 eggs
• 100 g crème fraîche
• 1 portion of dough (Pâte Brisée, in my recipes)
• Fat for the mold

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Onion cake

Peel the onions and slice them into thin rings. Melt 2 tablespoons of butter in a saucepan and sauté the onion rings over moderate heat until translucent, not over-browning. Season with nutmeg, salt, pepper, and caraway seeds, then dust with flour and mix well. Remove the pan from the heat and let it cool for a few minutes. Whisk the eggs and crème fraîche and stir into the onion mixture. Preheat the oven to 220°C (top/bottom heat). Briefly knead the cooled dough with your hands, flatten it, and line a greased springform pan (28 cm diameter) with it. Raise the edges by about 3 cm. To make the base tender, pre-bake it. To do this, pierce it several times with a fork, cover with aluminum foil, fill with dried peas or beans, and bake in the hot oven on the bottom rack for about 12 minutes. Remove the pulses and foil and return the dish to the oven for a few more minutes, until the crust begins to brown slightly. Spread the onion mixture over the pre-baked crust and bake the tart in the hot oven on the middle rack for 30 minutes until golden brown. Most quiches or tarts are eaten lukewarm, but they also taste great cold.