For the crust:
"3 1/3 cups of all-purpose flour"
"1 cup of unsalted butter"
"2 eggs"
"2 teaspoons of salt"
"2/3 cup of water approximately"
For the filling:
"1/2 pound of onions"
"3 tablespoons of unsalted butter"
"1 cup of heavy cream or half-and-half"
"1 cup of milk"
"4 whole eggs"
"100 grams of grated cheese, such as Cheddar, Swiss or Gruyère"
"Salt and black pepper to taste"
"All-purpose flour for dusting"
For the crust:
"3 1/3 cups of all-purpose flour"
"1 cup of unsalted butter"
"2 eggs"
"2 teaspoons of salt"
"2/3 cup of water approximately"
For the filling:
"1/2 pound of onions"
"3 tablespoons of unsalted butter"
"1 cup of heavy cream or half-and-half"
"1 cup of milk"
"4 whole eggs"
"100 grams of grated cheese, such as Cheddar, Swiss or Gruyère"
"Salt and black pepper to taste"
"All-purpose flour for dusting"
Beat the butter until creamy
For the crust: place the flour on a work surface, make a depression in the center and add the beaten butter, egg, water, and salt
Mix quickly with your fingers until you get a dough
Form a ball, lightly dust with flour and let it rest covered by a cloth for 1 hour
For the filling: chop the onions and place them in a pan with butter
Let it cook slowly until the onion is tender
In a bowl, mix together the heavy cream or half-and-half, milk, eggs, and cheese
Season with salt and black pepper
Butter and dust with flour a 9-inch tart pan or individual mini tart pans that can hold about 4 tablespoons of water
Line them with the dough
Add the onions and top with the egg and cheese mixture
Dust with all-purpose flour
Bake in a preheated oven (220°C) for about 30 minutes
Serve hot
Yield: 40 units.
