Onion Tart

MAKE THE DOUGH: in a bowl, combine the flour, yeast, and salt

Add the butter and mix until it forms a crumbly mixture

Gradually add the milk to form a smooth dough

Knead the dough with your hands on a floured surface into a disk shape, about 25 cm in diameter (with some excess dough)

Line the dough with parchment paper and fill with raw kidney beans

Place it in a preheated oven at 200°C for 15 minutes

Remove the parchment paper and kidney beans and let it bake for another 20 minutes, or until it starts to golden brown

Add the grated Parmesan cheese to the remaining dough

Roll out the dough into a desired shape and place it in an oven-safe dish

Bake the tart in a preheated oven at 200°C until it starts to golden brown

Let it cool

PREPARE THE FILLING: in a pan, sauté the onions in butter until they are soft and starting to caramelize

Remove from heat and add the eggs, bacon, heavy cream, and nutmeg

Season with salt and white pepper

Spread the filling over the prepared dough and bake in a preheated oven at 200°C for about 30 minutes, or until it starts to golden brown (it should be creamy)

Remove from heat, unmold, and decorate with the baked edges reserved

Approx

451 calories per serving