Onion Tart

Name: Onion Tart
Yield: 8
Ingredients: FOR THE CRUST; 2 cups all-purpose flour (240 g); 1/2 tablespoon active dry yeast; 1/2 teaspoon salt; 3/4 cup cold unsalted butter, cut into small pieces (150 g); 2 tablespoons milk; 2 tablespoons grated Parmesan cheese; Raw kidney beans (for firming the crust); FOR THE FILLING; 500g finely chopped onion; 1/3 cup cold unsalted butter (65 g); 2 lightly beaten eggs; 4 pieces of cooked bacon, crumbled; 1 cup heavy cream (240 ml); A pinch of nutmeg; Salt and black pepper to taste

1
FOR THE CRUST
2
2 cups all-purpose flour (240 g)
3
1/2 tablespoon active dry yeast
4
1/2 teaspoon salt
5
3/4 cup cold unsalted butter, cut into small pieces (150 g)
6
2 tablespoons milk
7
2 tablespoons grated Parmesan cheese
8
Raw kidney beans (for firming the crust)
9
FOR THE FILLING
10
500g finely chopped onion
11
1/3 cup cold unsalted butter (65 g)
12
2 lightly beaten eggs
13
4 pieces of cooked bacon, crumbled
14
1 cup heavy cream (240 ml)
15
A pinch of nutmeg
16
Salt and black pepper to taste

Ingredients

1
FOR THE CRUST
2
2 cups all-purpose flour (240 g)
3
1/2 tablespoon active dry yeast
4
1/2 teaspoon salt
5
3/4 cup cold unsalted butter, cut into small pieces (150 g)
6
2 tablespoons milk
7
2 tablespoons grated Parmesan cheese
8
Raw kidney beans (for firming the crust)
9
FOR THE FILLING
10
500g finely chopped onion
11
1/3 cup cold unsalted butter (65 g)
12
2 lightly beaten eggs
13
4 pieces of cooked bacon, crumbled
14
1 cup heavy cream (240 ml)
15
A pinch of nutmeg
16
Salt and black pepper to taste

Directions

1
MAKE THE CRUST: in a bowl, combine the flour, yeast, and salt
2
Add the cold butter and mix until it forms a crumbly mixture
3
Add the milk to achieve a smooth dough
4
Open the dough on a lightly floured surface to form a circle (leaving a little excess)
5
Line with parchment paper and fill with cooked kidney beans
6
Bake in a preheated oven at 200°C for 15 minutes
7
Remove the parchment paper and kidney beans, and bake for an additional 20 minutes or until golden brown
8
Add the grated Parmesan cheese to the remaining dough
9
Roll out the dough to your desired shape, place on a baking sheet, and bake until lightly golden
10
Reserve for decoration
11
PREPARE THE FILLING: in a pan, sauté the onion in butter until it's soft and starting to brown
12
Remove from heat and add the eggs, bacon, heavy cream, and nutmeg
13
Season with salt and black pepper
14
Spread over the prepared crust and bake for about 30 minutes or until lightly golden
15
Remove from oven, unmold, and decorate with reserved tartlets
16
Approximately 451 calories per serving
17
Note: If you prefer a rectangular tart, substitute the recommended pan in the recipe with one of 10.5 x 35 cm.