For the crust
2 cups all-purpose flour
1/2 cup butter, softened
1 teaspoon salt
For the filling
1/4 cup butter, softened
2 onions, thinly sliced
Salt and pepper to taste
2 potatoes, thinly sliced
3 1/2 cups cheddar cheese or sharp cheddar, grated
For brushing
1 egg
2 tablespoons milk
For the crust
2 cups all-purpose flour
1/2 cup butter, softened
1 teaspoon salt
For the filling
1/4 cup butter, softened
2 onions, thinly sliced
Salt and pepper to taste
2 potatoes, thinly sliced
3 1/2 cups cheddar cheese or sharp cheddar, grated
For brushing
1 egg
2 tablespoons milk
In a bowl combine 1/4 cup flour with butter, salt, and 3 tablespoons cold water
Beat well with a spoon
Gradually add the remaining flour and mix with your fingers until a dough forms
If necessary, add an additional tablespoon of cold water
Shape into a ball and refrigerate for at least 1 hour, wrapped in plastic wrap
Prepare the filling: melt half the butter and add the onions
Fry over medium heat, stirring occasionally, until tender
Season with salt and pepper. Reserve
Fry the potatoes until tender, stirring occasionally
Mix in a little bit of salt and pepper, then let cool
To assemble the tart: keep 1/3 of the dough refrigerated and roll out the remaining portion into a circle on a smooth surface
Line the bottom and sides of a greased 9-inch pie dish with the dough
Spread half the cheese over the dough, leaving a 1 cm border around the edges
Cover with half the onions and potatoes
Repeat the layers
Roll out the remaining dough into a circle and place on top of the filling, sealing edges
Baste with egg mixture and brush with milk
Bake in a moderate oven (180°C) for about 30 minutes, or until golden brown
Serve warm or at room temperature, yields 12 servings.
