2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of milk
2 tablespoons of grated Parmesan cheese
For the filling
500g of finely chopped onion
1/3 cup of cold unsalted butter
2 eggs, lightly beaten
4 slices of cooked bacon, crumbled
1 cup of heavy cream
1/4 teaspoon of ground nutmeg
2 cups of all-purpose flour
1/2 teaspoon of active dry yeast
1/2 teaspoon of salt
3/4 cup of cold unsalted butter, cut into small pieces
2 tablespoons of milk
2 tablespoons of grated Parmesan cheese
For the filling
500g of finely chopped onion
1/3 cup of cold unsalted butter
2 eggs, lightly beaten
4 slices of cooked bacon, crumbled
1 cup of heavy cream
1/4 teaspoon of ground nutmeg
Mix the flour with the yeast and salt
Add the butter and mix until it forms a crumbly mixture
Add the milk to form a smooth dough
Roll out the dough on a floured surface to a thickness of about 1/4 inch, using your hands
Place the dough in a greased tart pan with a removable bottom (leaving a small border around the edges)
Cover with plastic wrap and refrigerate for at least 30 minutes
Preheat the oven to 200°C
Remove the plastic wrap and bake for 15 minutes
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely
Add the grated Parmesan cheese to the remaining dough mixture
Roll out the dough on a floured surface to a thickness of about 1/4 inch, using your hands
Place the dough in a greased tart pan with a removable bottom (leaving a small border around the edges)
Cover with plastic wrap and refrigerate for at least 30 minutes
Preheat the oven to 200°C
Remove the plastic wrap and bake for 15 minutes
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely
Prepare the filling: sauté the onion in butter until it's soft and golden brown
Add the egg, bacon, heavy cream, and nutmeg to the cooked onion
Season with salt to taste
Spread the filling over the prepared dough, leaving a 1-inch border around the edges
Bake for about 30 minutes or until lightly golden brown (but still creamy)
Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely
Serve warm
