Onion tart

For 6 people
Ingredients for the shortcrust:

500g flour
250g butter
3 eggs
salt

Procedure

Mix the flour and egg and incorporate the butter, cut in pieces, and the salt. Mix to obtain a smooth dough and chill for 1 hour in the refrigerator.
Ingredients for the filling:

700g onions
350ml cream
250ml milk
6 eggs
50g parmesan cheese
salt, pepper and nutmeg

Procedure

Clean the onions and blanch in hot salt water, then place in a bowl of ice water. Drain and julienne them.
Place the cream, milk, eggs, parmesan cheese, salt, pepper and nutmeg in the blender and mix.
Roll the crust to a thickness of 0.5cm and cut 8cm disks, line the pie tins with the crust, fill with onions and cover with the royale until 3/4 full. Bake in the oven preheated to 170°C for 30-35 minutes.

For the brisée pastry, a gluten-free flour mix can be used: more bases for gluten-free savoury tarts can be found on the blog.

Served in individual moulds, the tart also works for a multi-course lunch or dinner, like those at the hotel restaurant

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