La Pissaladicre ( Onion Tart )
This recipe can be made in many ways. In Provence, it is made with just eggs; in other regions it is made with custard: and sometimes a lot of custard. It resembles a “quiche”. This is the version we like, and it’s great if you like onions!
Bon Appetit! !

To use in pastry
1 1/3 cup (240g). Flour
1/2 teaspoon Salt
1/4 cup Olive oil
8 tbs Ice water
Tart mold 11 inches (26cm).
2 lb (1 kg) Onions
3 Tbs Olive oil
2 eggs
1/2 cup liquid cream
Salt and pepper to taste
1 pinch nutmeg
1 pinch Cinnamon
Preparations 30 minutes of cooking
In a bowl, combine flour and salt. Incorporate the oil slowly into the flour. Do not overmix. Add the water one tablespoon at time. Cover the dough and leave it to rest for at least half an hour.
Cut the onions in small pieces. In a large saucepan, heat the olive oil. Stir in the onions and cook for 20 minutes on medium heat, stirring occasionally.
Place the dough on a floured surface and roll it out. Trim the edges and poke the bottom with a fork. To weigh it down, cover the top with waxed paper and then cover it with beans. Bake at 400°F (205°C) for 12 minutes. Take out of the oven and discard the paper and beans. Then, put the cover back on for another 5 minutes.
Lower oven at 350 degF ( 180 degC ).
Mix the cream and eggs in a large bowl. Season generously with salt and pepper. Mix in the onions and then pour the mixture into a tart shell.
Bake for 30 minutes in the oven. Turn the heat up to 400 degrees F (205 degrees C) and bake another 10 minutes to brown it. Once the mold is cool, take it out of the oven and slice. You can eat this quiche hot or cold. Serve 6-8
We recommend chilled reds that are easy to drink, such as Saumur Champigny in the Loire Valley or Morgon Chenas, Brouilly or Morgon from the Beaujolais.

Enjoy your meal!