I shared this recipe almost two years ago, I decided to reblog this post again as it is a wonderful French vegetarian dish that can be enjoyed warm or at room temperature. This dish boasts delicate, sweet flavours of the onion and lovely home made shortcrust pastry. It is another favourite in our family.
Pastry
125 grams Plain Flour
60 grams Butter (room temperature)
1 Egg
Pinch Salt
Water
Filling
7 Large Brown Onions (finely chopped 1cm)
3 Egg Yolks
150 ml Cream (full fat)
1/2 teaspoon ground Nutmeg
Black Pepper (freshly ground)
60 grams Butter (to cook the onions)
4 tablespoons of olive oil (to cook the onions)
Salt (pinch)
Preparation Time: 15-20 minutes to make the pastry + (2 hours for the pastry to rest in the fridge) 15-20 minutes to chop onions
Cooking time: 60 minutes
Serve: 6-8 people
Preheat the oven at 200° for at least 15-20 minutes.
To make the pastry, cut the butter into small pieces, sieve the flour and make a well. Add the egg and a good pinch of salt. Blend quickly and lightly, ensure you a thorough with your fingertips (initially the dough will resemble coarse breadcrumbs). Add just enough water to…
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