For the dough
3/4 cup unsalted butter, at room temperature
1 cup whole wheat flour
1 1/2 cups all-purpose flour
Salt to taste
3 tablespoons cold water
For the filling
2 large onions, thinly sliced
1 tablespoon unsalted butter
1/2 teaspoon salt
2 cups milk
4 eggs
1/2 cup grated cheddar cheese
4 tablespoons grated Parmesan cheese
Nutmeg to taste
For the dough
3/4 cup unsalted butter, at room temperature
1 cup whole wheat flour
1 1/2 cups all-purpose flour
Salt to taste
3 tablespoons cold water
For the filling
2 large onions, thinly sliced
1 tablespoon unsalted butter
1/2 teaspoon salt
2 cups milk
4 eggs
1/2 cup grated cheddar cheese
4 tablespoons grated Parmesan cheese
Nutmeg to taste
Make the dough: In a bowl, combine the butter, flours, and salt
Knead with your hands until you get a smooth dough that comes away easily from your fingers
Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes
Make the filling: Cook the onion with the butter and salt over low heat, stirring occasionally, until it's soft and translucent. Reserve
Beat rapidly in a blender the milk, eggs, and cheeses
Season with salt and nutmeg
Open the dough with your hands in a 24cm diameter mold, lining the bottom and sides
Spread the onion over the dough and top with the egg mixture
Put it in a preheated oven at 200°C, covered with aluminum foil, for about 1 hour
Remove the foil and bake for another 30 minutes
Remove from the mold and serve hot
Serves 12.
