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First, make the pie dough. Sift the flour and salt together into a
large bowl, add the butter, then rub with your fingers until grainy.
Add the egg yolk and just enough of the water until the mixture
holds together. Roll into a ball, wrap in plastic wrap, and let chill in
the refrigerator fori5 minutes before using.
Preheat the oven to 350°F Press the pastry into an
8-inch loose-bottom-tart pan, lay a piece of wax paper
on it, cover with dried beans, and bake in the preheated oven
for 15 minutes. Remove from the oven and increase the oven
temperature to 4OO°F Remove the beans and paper and
bake the pastry shell for an additional 5 minutes.
To make the filling, melt the butter in a large, heavy-bottom skillet
over low-medium heat, then add the onions and thyme and fry
gently, stirring frequently until lightly browned. This will take
15-30 minutes. Season with salt and pepper, remove from the
heat, and let cool for 10 minutes.
Preheat the oven to 375°F. In a large bowl, beat the eggs
and cream together. Add the cheese, nutmeg, and cooked onions
and mix in. Pour the mixture into the pastry shell and bake,
uncovered, for 30-40 minutes, until golden brown (check after
20 minutes to make sure it's not burning). Serve the tart warm. |
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