Dough
1/2 cup of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of cold butter cut into pieces
3 tablespoons of ice-cold water
1 egg, lightly beaten (for brushing)
Filling
6 medium onions, sliced into rings
1/2 cup of cold butter
1 teaspoon of salt
Dough
1/2 cup of wheat flour
1/2 teaspoon of salt
1/2 teaspoon of sugar
1/2 cup of cold butter cut into pieces
3 tablespoons of ice-cold water
1 egg, lightly beaten (for brushing)
Filling
6 medium onions, sliced into rings
1/2 cup of cold butter
1 teaspoon of salt
Dough
In a bowl, combine wheat flour, salt, and sugar
Add the butter and mix until it forms a crumbly texture
Gradually add the ice-cold water and mix with a spoon until it forms a homogeneous dough
Shape into a ball and chill
Wrap in aluminum foil and refrigerate. Reserve
Filling
In a pan, sauté the onion in butter, stirring occasionally until golden brown
If the onion starts to stick to the bottom of the pan, add a little water
Season with salt, remove from heat, and let cool
Preheat the oven to medium temperature
With a rolling pin, roll out the chilled dough over the bottom of a 35 cm diameter tart pan turned upside down
Roll out the dough to form a circle with a 30 cm diameter and spread the filling, leaving a free border of 5 cm
Fold the dough over the filling, leaving the center free
Brush the dough with the lightly beaten egg and bake until golden brown
Transfer to a plate and serve.
