Onion Tart

Preheat the oven to 400°F (quente)

Make the crust: In a large bowl, combine flour, butter, salt, and cayenne pepper using your fingers until it forms a crumbly mixture

Create a depression in the center and add water and eggs

Mix with a fork, making circular motions

Place on a lightly floured surface and knead slightly to form a uniform dough

Use a rolling pin to roll out the dough to a thickness of about 1/8 inch

Line a removable-bottom tart pan with a diameter of 11.5 inches with the dough, pressing it into the corners and edges

Cover with parchment paper and fill with raw rice

Place in the preheated oven at 400°F (quente) for about 15 minutes, or until the crust is set

Remove from the oven, leaving it on for another few minutes

Make the filling: In a large skillet, melt butter over medium heat and sauté onions until they are soft and translucent (about 10 minutes)

Add white wine and parsley

Reduce heat to low and cook until the liquid has evaporated (about 10 minutes)

Cover the pre-baked crust with half of the cheese and, on top, spread half of the filling

Cover with the remaining cheese and filling

Place in the preheated oven at 400°F (quente) for about 10 minutes, or until the cheese is melted and bubbly

Serve

198 calories per slice